Salads & Sandwiches > Garbanzo Salad with Creamy Dressing >
Garbanzo Salad with Creamy Dressing
3 cans (15.5 oz. each) low-sodium garbanzo beans, drained
3 carrots, peeled, halved & sliced
1/2 green bell pepper, cleaned, sliced long & then cut across
1/4 head cabbage, cut lengthwise & then chopped
1/4 purple onion, diced
2 celery heart stalks, halved & sliced
2 TBS olive oil
Dash of red wine vinegar
3 TBS light mayonnaise
3 TBS plain non-fat yogurt
1/4 C chopped pecans (optional)
Seasonings to taste: Salt, pepper, garlic pepper, garlic powder, seasoning salt, mustard powder and vegetable flakes.
Drain the canned garbanzo beans. Prepare the carrots, green bell pepper and cabbage; blanch together in boiling water. Drain. Return the carrots to boiling water and cook for about five minutes, just until softened. Drain; then run cold water over the carrots. In a large bowl, mix the garbanzo beans, purple onion, celery, olive oil and red wine vinegar. Add seasonings and stir. Add carrots, green bell pepper and cabbage to the mix; blend well. Stir in pecans, mayonnaise and yogurt; mix well. Cover and refrigerate for about two hours; serve cold.
Garbanzo Salad with Creamy Dressing is featured in the Recipes-on-a-Budget Cookbook.
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