Garbanzo Cucumber Salad

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Garbanzo Cucumber Salad

 

1 can (15 oz) garbanzo beans, 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 Tbs vegetable oil

3 Tbs red wine vinegar

1 Tbs sugar

1 Tbs fresh lemon juice

2 garlic cloves, minced

1/2 tsp grated lemon peel

1/4 tsp salt (optional)

1/8 tsp pepper

 

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a

jar with a tight fitting lid, combine remaining ingredients; shake well. Pour

over vegetables and toss. Serve immediately or chill for up to 24 hrs. Yield: 8

servings

 

Diabetic exchanges: One 1/2 cup serving (prepared without salt) equals 1 1/2

fat, 1 starch; also, 145 calories, 251 mg sodium, 0 cholesterol, 18 gm

carbohydrate, 4 gm protein, 8 gm fat.

 

~ P_T ~

 

If God created us in his own image, we have more than reciprocated.

-Voltaire, philosopher (1694-1778)