I needed a side dish that I could eat without guilt and that would fit the outdoor picnic occasion, so I made this salad based off of some ideas I had seen online of garbanzo bean salad, although I couldn’t tell you where or when.
This dish is the one to eat if you are seriously craving pasta. I loved it! So much so that I ate half of of dish, every single glorious flavorful bite.
Greek Garbanzo Salad
3/4 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1 1/2 teaspoons of crushed oregano
1 teaspoon of salt
pinch of pepper
Put all ingredients into a mason jar, screw on the cap and shake until combined. Chill overnight or a minimum of 3 hours.
16 ounce can garbanzo beans, drained and rinsed
½ cucumber, peeled and small diced
roma tomatoes, small dice
10 kalamata olives, sliced
¼ cup feta cheese, crumbled
2 tablespoons dressing, recipe above
Add all the salad ingredients except the feta cheese into a bowl and toss to combine. Chill for 2 plus hours. Just before serving stir in the feta cheese.
Makes 4 servings at 174 calories each or 6 servings at 116 calories each.
If you’re not following the Low Amylose Diet you could always add ½ a purple onion thinly sliced to the salad as well which will up the calorie count a bit.