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Garbanzo Bean And Vegetable Salad

Diet.Chef's picture
  Lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Snipped basil/1 teaspoon dried basil, crushed 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Canned garbanzo beans 15 Ounce, drained and rinsed (1 Can)
  Chopped broccoli 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 7 1⁄2 Ounce, cut up (1 Can)
  Part skim mozzarella cheese 1 Cup (16 tbs), cubed
  Sliced carrots 1⁄2 Cup (8 tbs)

In a large mixing bowl combine lemon juice, garlic, basil, and pepper.
Stir in garbanzo beans, broccoli, undrained tomatoes, cheese, and carrots.
Toss to mix well.
Divide mixture among 4 small airtight containers.
Chill overnight.
Store up to 3 days in the refrigerator.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 795 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.2%

Saturated Fat 13.6 g67.9%

Trans Fat 0 g

Cholesterol 84.5 mg28.2%

Sodium 2739 mg114.1%

Total Carbohydrates 108 g36%

Dietary Fiber 29.4 g117.4%

Sugars 15.9 g

Protein 67 g134.5%

Vitamin A 294.8% Vitamin C 452.9%

Calcium 135.1% Iron 49.9%

*Based on a 2000 Calorie diet

Garbanzo Bean And Vegetable Salad Recipe