As a child I hated garbanzos beans (also known as chickpeas), but now with my big girl palate and vegetarian diet they are my favorite legumes with their delicious nutlike taste and buttery texture. I always have them on hand to add to salads, soups and pasta dishes. They also make a delicious entrée or side dish as in this easy and nutritious recipe.
Prep and Cook Time: 5 minutes
Serves 2
Ingredients:
•1 medium tomato, diced
•2 TBS parsley, chopped
•1/2 cup chopped cucumber
•1 TBS fresh lemon juice
•3 TBS extra virgin olive oil
•salt and pepper to taste
•1/2 medium red onion, chopped
•1/4 cup feta cheese
•6 sliced kalamata olives
•2 medium cloves garlic, minced or pressed
•1 15 oz can garbanzo beans, preferably organic or 2 cups cooked
Directions:
1.Press or mince garlic.
2.Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
3.Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.
Nutritional FYI
Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber Garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, bulgar wheat and barley, garbanzos provide an extremely-low-fat, complete protein food.
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