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Garbanzo-Bean Salad

Brayden's picture
Ingredients
  Potato 2 Cup (32 tbs)
  Carrot 1 Cup (16 tbs)
  Red onion 1 Large
  Canned garbanzo beans 2 Pound
  Italian dressing 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Salt 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Parsley 1 Tablespoon
  Salad oil/Olive oil 1⁄4 Cup (4 tbs)
Directions

MAKING
1) In large saucepan, place the potato and carrots with about 1 inch salted boiling water.
2) Cook potato and carrot until tender for about 10 minutes.
3) Pour off the cooking liquid and transfer the vegetable into large bowl.
4) In skillet, heat oil and saute onion until soft but not brown.
5) Stir in the potatoes, carrot and garbanzo

FINALIZING
6) In another small bowl, place together garlic, salt, and sugar. mix well.
7) Stream the dressing over the vegetable mixture.
8) Toss the potato mixture gently until well mixed.

SERVING
9) Serve warm or cold and garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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