I love a garbanzo bean, and it’s the perfect ingredient to toss with other Mediterranean flavors. These little legumes are packed with protein – 1 cup has 15 grams – and full of fiber to help keep you feeling full. Also known as chickpeas, they are nutritious, but 1 cup is 269 calories, so portion control is key if you are watching your weight. They are not Keto, but included in the healthy Mediterranean diet. Here’s a tasty, easy and healthy salad full of fresh flavors and veggies.
As with all of my recipes, this is really more of a “guide” – if you like more tomato, add more tomato! If you don’t like onion, leave it out. It will be just as delicious when made for your personal taste.
Recipe
- 1 can garbanzo beans, rinsed and drained
- 1/4 – 1/2 cup of pitted kalamata olives, halved
- 1/2 cups of grape tomatoes, halved
- 1/4 cup of red onion, minced
- 2 small Persian cucumbers, diced
- 1 small red pepper, diced
- 1/4 – 1/2 cup of Feta cheese, crumbled
- 1 -2 garlic cloves, smashed into a paste
- 1 T of olive oil
- 2 t of kalamata olive liquid/brine from the jar
- Dried oregano to taste
- Salt & pepper to taste
Rinse and drain the garbanzo beans. Cut the olives and tomatoes in half. Mince the onion and garlic. Add a pinch of salt to the minced garlic, and use the back of your knife to smear the garlic on your cutting board. scoop it back into the pile and smear it again. You will see the garlic becomes like a paste – which will avoid large, raw garlic in your dish. Dice the red pepper and cucumber.
Add all of the ingredients to a large bowl. Drizzle with olive oil and olive brine, oregano, salt and pepper. Serve immediately or place in the refrigerator for 30 minutes or more to help the flavors meld.
