Sarah's Garbanzo Salad
photo by Dr. Jenny
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon salt (optional)
- 12 ounces cherry tomatoes, halved
- 1⁄2 cup kalamata olives or 1/2 cup black olives, coarsely chopped and pitted, if necessary
- 1 green onion, thinly sliced
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 2 tablespoons parsley or 2 tablespoons cilantro, chopped
directions
- Whisk together vinegar, olive oil and mustard in a medium sized bowl.
- Add tomatoes, olives, green onion, garbanzos and herbs; toss with vinaigrette. You can eat this salad right away, but I've found that it tastes best if you chill the salad and let the flavors meld for a couple hours.
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Reviews
-
This salad is extremely easy to make and packed full of summer flavors (which made me think warm thoughts on a cool Michigan day). I made yesterday, sampled a few tasty bites before refrigerating, and then enjoyed today with soup for lunch. Both DH and I enjoyed and would make it again. Thanks for posting! Made for PAC Spring 2013.
RECIPE SUBMITTED BY
SarahCKS
Pittsburgh, Pennsylvania
I'm a professional dancer and dance teacher, specializing in American style ballroom and Latin dancing. My main hobbies include writing, sewing and, of course, cooking. I've been a hobby chef since high school, and love to prepare soup-to-nuts meals for my friends and family whenever time permits. I don't shy away from challenging recipes, but I'm always looking for ways to make any recipe quicker and easier. For all my latest recipes and culinary adventures, check out my blog at arwz.com/ssblog