Garbanzo Bean Salad II

10 Reviews

Prep: 10 min
Ready In: 10 min

“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.” - by KIRZAN

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed
5 tablespoons tomato sauce
1 cup sliced celery
1 clove garlic, minced
1/2 small onion, thinly sliced
1/2 small onion, diced
3 tablespoons distilled white vinegar
1 tablespoon dill
ground black pepper to taste

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Nutrition

Amount Per Serving (4 total)

Calories
104 cal
5%

Fat
0.9 g
1%

Carbs
20.3 g
7%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

seagrapesmoothei

Dec. 17, 2007

"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 and bla..." See moreck beans. The pineapple made the garbanzo beans pop really well! This is most definietly a family favorite from now on."

Ana

Jul. 13, 2007

"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 of pas..." See moreta sauce, 2 tbsp of rice vinegar, parsley, and sundried tomatoes and didn't use celery and dill, and it turned out great. The vinegar is essential b/c otherwise the garlic and onions taste too raw. We might try sauteeing the garlic and onions first next time. Would definitely make this again... could be a great entertaining dish."