Garbanzo Bean Salad II

Garbanzo Bean Salad II

10
KIRZAN 0

"This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It's also very versatile so you can add different spices and vegetables as the mood strikes! You can also experiment with different vinegars and beans in the recipe. Can be served immediately or refrigerated overnight to allow flavors to combine and the vegetables to marinate in the liquid. Pasta sauce may be used instead of tomato sauce."

Ingredients

10 m {{adjustedServings}} servings 104 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.
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Reviews

10
  1. 12 Ratings

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This recipe is great! I must admit i'm not a huge bean salad person, but this is changing my mind. I ommitted the dill and used normal onions andg garlic which i sauteed. I also added pinapple a...

This recipe is very refreshing! I made this as a last-minute addition to our meal, and it took no time to put together. This recipe is very amenable to modifications - we put in an extra tbsp ...

I really only made it to use up some pasta sauce. It was ok, but there are better chick pea recipes out there. Thanks anyway.