Tomato and Garbanzo Salad

READY IN: 30mins
Recipe by BayLeigh Ann

Adapted from Sunset Magazine. Great low glycemic recipe.

Top Review by nemokitty

Wonderful lunch for us this weekend. I used a red bell pepper instead of yellow and used fresh lemon juice from my Meyer lemon tree. Very tasty! Made for PAC Spring 2012.

Ingredients Nutrition


  1. Drain garbanzo beans and rinse well. Let drain for five minutes or pat dry with paper towel.
  2. Place beans and balsamic vinegar in container to marinate while preparing other ingredients.
  3. Cut Tomatoes in 1 inch pieces, add salt, place in colander and let drain.
  4. Dice onions in 1/4 pieces.
  5. Dice bell pepper in 1/2 pieces.
  6. Chop parsley.
  7. Combine bell pepper, onion, drained tomatoes and marinated beans into large bowl (not the bowl you will serve in). Drizzle the olive oil, lemon juice and combine gently. At this point you can add more balsamic vinegar to suit your taste. Gently mix in parsley. Taste again and adjust salt and pepper. Serve.
  8. (I love using cilantro in place of parsley - try it!).

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