Garbanzo and Vegetable Salad
Recipe: #12348
March 28, 2014
Categories: Salads, Vegetable Salad, Beans, Chickpeas/Garbanzo, Picnic, Potluck, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Oil, more
"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."
Ingredients
- DRESSING
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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 by Step Method
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
No special items needed.