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Marinated Garbanzo Salad Recipe
|Olive oil||1⁄2 Cup (8 tbs) (Best Quality)|
|Finely minced yellow onions||1 Cup (16 tbs)|
|Dried thyme||1 Tablespoon|
|Coarsely chopped red pepper||1⁄2 Cup (8 tbs)|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Garbanzos||2 Pound, drained, rinsed (2 1 Pound Cans, About 3 1/2 Cups)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4725 Calories from Fat 1430
% Daily Value*
Total Fat 165 g253.4%
Saturated Fat 21.1 g105.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1229.5 mg51.2%
Total Carbohydrates 663 g221.1%
Dietary Fiber 174.1 g696.4%
Sugars 155.6 g
Protein 182 g364.2%
Vitamin A 98.7% Vitamin C 332.8%
Calcium 129.8% Iron 436.1%
*Based on a 2000 Calorie diet
Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
Add chopped red pepper and cook for another 5 minutes.
Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
Do not overcook the garbanzos or they will become mushy.
Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.