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Marinated Garbanzo Salad

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  Olive oil 1⁄2 Cup (8 tbs) (Best Quality)
  Finely minced yellow onions 1 Cup (16 tbs)
  Dried thyme 1 Tablespoon
  Coarsely chopped red pepper 1⁄2 Cup (8 tbs)
  Dark raisins 1⁄2 Cup (8 tbs)
  Garbanzos 2 Pound, drained, rinsed (2 1 Pound Cans, About 3 1/2 Cups)
  Salt 1⁄2 Teaspoon
  White wine vinegar 1⁄2 Cup (8 tbs)

Heat the olive oil in a saucepan.
Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
Add chopped red pepper and cook for another 5 minutes.
Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
Do not overcook the garbanzos or they will become mushy.
Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4725 Calories from Fat 1430

% Daily Value*

Total Fat 165 g253.4%

Saturated Fat 21.1 g105.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1229.5 mg51.2%

Total Carbohydrates 663 g221.1%

Dietary Fiber 174.1 g696.4%

Sugars 155.6 g

Protein 182 g364.2%

Vitamin A 98.7% Vitamin C 332.8%

Calcium 129.8% Iron 436.1%

*Based on a 2000 Calorie diet


Marinated Garbanzo Salad Recipe