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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 medium cucumber, sliced and quartered |
1/2 cup sliced ripe olives |
1/3 cup chopped red onion |
1/4 cup minced fresh parsley |
3 tablespoons canola oil |
3 tablespoons red wine vinegar |
1 tablespoon sugar |
1 tablespoon lemon juice |
2 garlic cloves, minced |
1/2 teaspoon grated lemon peel |
1/4 teaspoon salt, optional |
1/8 teaspoon pepper |
Directions:
1. In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Yield: 8 servings.
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