Garbanzo Bean and Vegetable Salad
- In a large mixing bowl combine lemon juice, garlic, basil, and pepper.
- Stir in garbanzo beans, broccoli, undrained tomatoes, cheese, and carrots. Toss to mix well.
- Divide mixture among 4 small airtight containers. Chill overnight or store up to 3 days in the refrigerator. Makes 4 servings.
Nutrition Facts (Garbanzo Bean and Vegetable Salad)
- Per serving:
- 224 kcal ,
- 7 g fat
- (3 g sat. fat ,
- 18 mg chol. ,
- 286 mg sodium ,
- 24 g carb. ,
- 7 g fiber ,
- 16 g pro.