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Nutrition Facts
Serving Size 1 (156g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 179
Calories from Fat 80		(44%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 409mg		17%
Potassium 230mg		6%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 4.0g	15%
	Sugars 3.4g
Protein 4.2g		8%
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Saturday Picnic

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Giulia's Princess Party

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Cucumber and Garbanzo Bean Salad

Recipe #28556 | 10 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Lori Bailey
May 16, 2002

A friend of mine gave me this recipe. I love having this during the summer time.

SERVES 6 -8 (change servings and units)

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 medium cucumber, sliced and quartered
1/3 cup chopped red onion
1/4 cup minced parsley
1/2 cup sliced olive
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

1
In a medium bowl, combine beans, cucumber, onion, parsley and olives.
2
In another bowl or jar combine remaining ingredients, mix well.
3
Pour over salad and toss.
4
Serve immediately or chill for up to 24 hours.

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Course > Salads
Preparation > Time to Make > < 15 mins

Featured Reviews for This Recipe

From: dd7

On Aug 20, 2009

Simple and delicious. Next time I might add tomatoes or feta or good black olives or salami.... I would probably add another can of chickpeas or some other bean to boost the protein level. And the vinaigrette could be used on many other vegetable dishes.

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From: KeithsKelly

On Jul 9, 2009

Delicious!! Whipped this up this morning for dinner tonight and I couldn't stay out of it...taste tested it at least three times....LOL! I used two cans of beans as I read the ingredient list wrong and already had two cans opened when I realized there should have only been one can, used vidalia onion since I had it on hand already, and as I'm not a fan of green olives, I substituted a small can of sliced black olives. I feel the changes were minimal, but the result was fantastic! I'm adding this to my permanent collection and am sure it will be pulled out often for weekends at the lake when we all eat outside together!

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From: Merlot

On Sep 2, 2002

What a great summer salad!!! So light and refreshing. A great make-ahead dish when you are having a crowd over. Everyone loved the combination of ingredients. I especially liked the garbanzo beans mixed in with the cucumbers! I have made a copy of this to put in my "keeper" recipe notebook. Thank you so much for sharing this great salad.