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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 4 servings |
||
| Calories 270 | ||
| Calories from Fat 120 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 324mg | 13% | |
| Potassium 486mg | 13% | |
| Total Carbohydrate 32.9g | 10% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 3.7g | ||
| Protein 7.3g | 14% | |
Sesame Garbanzo Cucumber Salad
By: Serah B.
Apr 16, 2007
When I was pregnant several summers ago, I loved this light, cool salad. It is meant to be a side dish for 4-6, but my husband and I ate it as a main dish for 2. Cook time does not include 15 minutes marinating time.
SERVES 4 -6
Ingredients
- 2 large cucumbers
- 1 (15 ounce) can garbanzo beans
- 1 tablespoon tahini
- 3 tablespoons sesame oil
- 3/4 cup rice vinegar
- 1 green pepper, minced
- 1/4 cup red onion, minced
Directions
1
Peel cucumbers and quarter lengthwise. Slice into 1/4 inch pieces.2
Combine cucumbers, green pepper, onion and garbanzo beans in a bowl.3
In a separate bowl, mix oil and tahini thoroughly.4
Add oil/tahini and vinegar to the vegetables. Mix well.5
Let sit at room temperature for at least 15 minutes. Serve.
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- Course > Salads
- Course > Side Dishes
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Dietary > Kosher
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Featured Reviews for This Recipe
From: Chef #494084
On Jun 10, 2007
This salad is awesome! It sounds like nothing but is crisp and has really nice depth of flavor. I added a little red and black pepper and wow! Thanks Serah!
From: Sharon123
On Apr 24, 2007
I enjoyed this salad for lunch today! I halved the recipe, and used peanut butter cause I didn't have tahini. I used a little less rice vinegar. Thanks Serah for a nice light lunch!
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