Garbanzo Bean Salad
- Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts; set aside.
- For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, oil, oregano, mustard, and garlic. Cover and shake well. Set dressing aside.
- In a large mixing bowl combine garbanzo beans, zucchini, sweet pepper, cheddar cheese, olives, and artichokes. Shake dressing well; pour over bean mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours, stirring occasionally. Serve on lettuce-lined salad plates. Makes 4 or 5 servings.
From the Test Kitchen
Prepare salad. Cover and chill for 2 to 24 hours. Serve on lettuce-lined plates.
Nutrition Facts (Garbanzo Bean Salad)
- Per serving:
- 466 kcal ,
- 22 g fat
- (7 g sat. fat ,
- 30 mg chol. ,
- 815 mg sodium ,
- 56 g carb. ,
- 19 g pro.