Garbanzo cucumber salad

8 Servings

Ingredients

Quantity Ingredient
15 ounces Garbanzo beans, rinsed/drained
1 medium Cucumber, sliced/quartered
½ cup Sliced ripe olives
⅓ cup Chopped red onion
¼ cup Minced fresh parsley
3 tablespoons Vegetable oil
3 tablespoons Red wine vinegar
1 tablespoon Sugar
1 tablespoon Fresh lemon juice
2 Cloves garlic, minced
½ teaspoon Grated lemon peel
¼ teaspoon Salt, optional
⅛ teaspoon Pepper

Directions

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

Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

Yield: 8 servings. Diabetic Exchange: One ½ cup serving, prepared without salt : 1½ fat, 1 starch 145 calories, 251 mg. sodium, 0 cholesterol, 18 gr. carbohydrate, 4 gr. protein, 8 gr. fat. Submitted by Sharon Semph, Victorville, CA MC formatting by bobbi744@...

Recipe by: Taste of Home Magazine, Aug/Sept. '96, p. 11 Posted to MC-Recipe Digest V1 #510 by Roberta Banghart <bobbi744@...> on Mar 11, 1997

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