Garbanzo bean, tomato and olive salad

July 23, 2014

This wonderful salad recipe was given to me by my friend Ilena. I made a few minor changes and I would like to share it forward.

 

Ingredients:

 

2 cans of garbanzo beans rinsed ( or cook 1 cup of soaked overnight garbanzo beans                                                                         till tender)

2 cups of cherry tomatoes ( cut in half)

1/2 cup Kalamata olives - pitted ( rinse well to decrease sodium content) cut into                                                               small pieces

1/2 cup chopped red onion

1/4 cup chopped basil

1/4 cup chopped parsley

1/4 cup chopped dill (optional)

1/2 cup  green onions or chives- reserve some for decoration on the top of the bowl

 

Dressing:

 

2 TBSP balsamic vinegar

2 TBSP lemon juice

 

Mix all ingredients well, serve chilled.

 

 

 

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