Cherry Tomato and Garbonzo Bean Salad
Recipe: #9193
April 22, 2013
Categories: Salads, Vegetable Salad, Beans, Chickpeas/Garbanzo, Tomato, Baby Shower, Brunch, Christmas, Fathers Day, July 4th, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a low fat healthy vegan/vegetarian salad, I have one tablespoon of oil listed you may use more if you want, amounts don't matter with this recipe I have only given you a guideline feel free to adjust as desired."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (220.3 g)
- Calories 257.8
- Total Fat - 11.7 g
- Saturated Fat - 2 g
- Cholesterol - 17.9 mg
- Sodium - 512.5 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 1.4 g
- Sugars - 4.2 g
- Protein - 30.3 g
- Calcium - 32.1 mg
- Iron - 2.1 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl combine tomatoes with next three ingredients.
Step 2
In a small bowl combine the garlic with next five ingredients; pour over salad, toss to coat.
Step 3
Season with pepper to taste.
Step 4
Refrigerate at least 2 or more hours before serving.
Tips
No special items needed.
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