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Garbanzo Bean Salad in Vinaigrette Dressing Recipe

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This recipe for Garbanzo Bean Salad in Vinaigrette Dressing is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
For Garbanzo Bean Salad:

2 15.5 oz. cans Garbanzo beans, drained and rinsed
1 cup artichoke heart pieces, drained and rinsed
1 green pepper, cut into 1/2 inch cubes
1 bunch celery, sliced into 1/3 to 1/2-inch thick pieces
1 8.5 oz. jar sun-dried tomatoes in olive oil and herbs (drain and reserve the olive oil for the vinaigrette)
1 medium or 1/2 large red onion, sliced thinly and cut into bite size pieces
1/2 cup flat leaf parsley, stems removed (leave leaves whole)

For Vinaigrette Dressing:

1/4 cup rice vinegar
Reserved olive oil from sun-dried tomatoes jar plus 1/2 cup extra virgin olive oil
1 large garlic clove, minced
Salt and pepper to taste
Directions:
Directions:
For the Garbanzo Bean Salad:

1. Mix all ingredients except the oil in a large bowl.

For the Vinaigrette:

1. Use a fork or small whisk to thoroughly mix vinegar, oils, and garlic together.

2. Add salt and pepper to taste.

3. Pour Vinaigrette over salad and toss to coat evenly.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 mins.

 

 

 

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