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    You are in: Home / Recipes / Wisconsin Garbanzo Beans & Feta Cheese Recipe
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    Wisconsin Garbanzo Beans & Feta Cheese

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 31, 2009

      Delicious - a truly heaven-sent recipe during our recent three day heat-wave (temperature over 110 degrees fahrenheit), when you feel hungry but not particularly like eating most things! Except for using a diced red pepper instead of sun-dried tomatoes - which I don't greatly care for - I made this exactly to the recipe. A delicious blend of flavours and so pleasingly low in fat and calories. Thank you so much for sharing this recipe, Jess; and for being okay about my using red pepper instead of sun-dried tomatoes. I'll certainly be making this again for healthy, yummy take-to-work lunches. Made for 1-2-3 Hit Wonders.

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    • on December 05, 2008

      The combination of flavors is out of this world. This one has been moved into my salad cookbook and I'm sure it will be on our table again soon. This recipe was from the 08 dec vegetarian recipe swap. thanks,jess

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    • on August 21, 2008

      Made this tonight, it makes a great side dish, especially for diabetic/low carb menus. My husband loved it and requested that I make it again soon! I didn't have thyme, so I omitted that, but added salt and pepper. It was great!

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    • on July 04, 2008

      Jess4Freedom, This sounds like a great recipe and I would love to make it. I adore Boursin cheese! However, in the text you referenced tomato juice, V-8 juice and chicen stock, but the ingredient list is missing these things and their amounts. Thanks!

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    Nutritional Facts for Wisconsin Garbanzo Beans & Feta Cheese

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.3
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 4.6 g
    Cholesterol 25.0 mg
    Sodium 888.3 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 8.5 g
    Sugars 3.0 g
    Protein 13.6 g

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