Garbanzo and Vegetable Salad

12
Servings
15m
Prep Time
4h
Cook Time
4h 15m
Ready In


"I was trying to find a salad I wanted to make, and all of the recipes I came across had things I didn't want. So I took parts from about five different ones, added, subtracted, substituted, and came up with my own version. Cook time is refrigeration."

Original recipe yields 12 servings
OK
  • DRESSING

Nutritional

  • Serving Size: 1 (96.4 g)
  • Calories 65
  • Total Fat - 4.7 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 12 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.2 g
  • Protein - 1 g
  • Calcium - 27.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0 mg

Step 1

Place all vegetables in a large bowl and stir to combine well.

Step 2

In a small bowl or measuring cup, whisk together dressing ingredients.

Step 3

Keeping dressing and vegetables separate, cover and refrigerate at least four hours (I do it overnight, but you don't have to wait that long).

Step 4

Just before serving, add dressing to vegetables and mix well to coat.

Tips & Variations


No special items needed.

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