Italian Garbanzo Bean Salad
photo by JackieOhNo!
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 425.24 g can garbanzo beans, drained
- 425.24 g can black olives, drained and sliced
- 396.89 g artichoke hearts, drained and quartered
- 141.74 g pepperoni, cubed (I use Pepperoni Minis)
- 170.09 g salami, cubed
- 2 cucumbers, halved lengthwise and sliced
- 236.59 ml grape tomatoes (I cut them in half)
- 1 red onion, chopped
- 2 garlic cloves, minced
- 170.09 g mozzarella cheese
- 59.14 ml Italian dressing
- 1 lemon, juice of
- salt and pepper, to taste
- 4.92 ml oregano
- 4.92 ml italian seasoning
directions
- Combine all the ingredients in a large bowl.
- Toss well and refrigerate 1-2 hours before serving.
- Serve chilled.
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Reviews
-
Delicious! I have been a big fan of the Greek version of this salad that NorthwestGal posted, and don't know why I didn't try this version sooner. I essentially made this as posted, except I had sliced pepperoni and salami, which I diced. I cubed the mozzarella also. This makes a wonderful take-along lunch that is brightly flavored and filling. I will definitely be making this again! Made in honor of NorthwestGals' Week 8 Football Pool win.
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So hard to not eat the whole thing! This is seriously some great bean salad....and so perfect especially when the combination of flavors meld together. I followed this exactly, except I used some Italian ham instead of pepperoni. (only had this) left it for at least 2 hours, and you will see how packed with flavor it is! Thanks, NWG! Made for ZWT 7
RECIPE SUBMITTED BY
NorthwestGal
United States
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