Garbanzo Cucumber Salad


Classifications: Salads

Qty Measure Ingredient


1 15 oz can garbanzo beans, rinsed & drained

1 medium cucumber, sliced & quartered

1/2 cup sliced ripe olives

1/3 cup red onion, chopped

1/4 cup fresh parsley, minced

3 tablespoons vegetable oil

3 tablespoons red wine vinegar

1 tablespoon sugar

1 tablespoon fresh lemon juice

2 cloves garlic, minced

1/2 teaspoon grated lemon peel

1/4 teaspoon salt, optional

1/8 teaspoon pepper

Instructions: 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. Serve immediately or chill up to 24 hours.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared without salt) equals 1-1/2 fat, 1 starch; also, 145 calories, 251 mg sodium, 0 cholesterol, 18 gm carbohydrate, 4 gm protein, 8 gm fat.

Serves: 8

Food Exchanges: