- 19 ounces garbanzo beans, drained
- 2 tablespoons red onion, chopped
- 2 cloves garlic, minced
- 1 tomato,chopped
- ½ cup chopped parsley
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2-3 green Chile peppers (optional)
In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice, Chile peppers (optional), and salt and pepper. Chill for 2 hours before serving. Taste and adjust seasoning.
Makes 4 servings
Calories: 65.5; Total Fat: 2.95g (Saturated Fat: 0.4 g); Sodium: 101mg; Cholesterol: 0mg;
Total Carbohydrate: 8.3g; Dietary Fiber: 1.7g; Protein: 1.8g
Notes: Add any combination of vegetables to this salad. Great with cucumbers, green peppers, and cilantro. Chilling makes all the difference in this salad.