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Garbanzo Cucumber Salad

Chef.at.Home's picture
Ingredients
  Canned garbanzo beans 15 Ounce, drained, rinsed (1 Can)
  Cucumber 1 Medium, sliced and quartered
  Ripe olives 1⁄2 Cup (8 tbs), sliced
  Chopped red onion 1⁄3 Cup (5.33 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Red wine vinegar 3 Tablespoon
  Sugar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Grated lemon peel 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

In a medium bowl, combine beans, cucumber, olives, onion and parsley.
In a jar with tight-fitting lid, combine remaining ingredients; shake well.
Pour over vegetables and toss.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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4.182145
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 901 Calories from Fat 514

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2796.4 mg116.5%

Total Carbohydrates 100 g33.2%

Dietary Fiber 22.2 g88.8%

Sugars 28.8 g

Protein 26 g52.8%

Vitamin A 35.8% Vitamin C 75.3%

Calcium 22.7% Iron 44.4%

*Based on a 2000 Calorie diet

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Garbanzo Cucumber Salad Recipe