Garbanzo And Fresh Vegetable Salad

By á-170456

Ingredients

• 2 cans garbanzo beans - (15 oz ea) drained
• 1 cup diced celery
• 1/2 cucumber peeled, diced
• 1 cup diced carrots
• 2 cups diced yellow squash
• 1 zucchini cut 1/2" chunks
• 2 green onions chopped
• 1/4 cup chopped parsley
• 1/4 cup rice vinegar
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly-ground black pepper
• 2 bunches watercress

Details

Servings 8

Preparation

Step 1

Toss together garbanzo beans, celery, cucumber, carrots, yellow squash, zucchini, green onions and parsley in bowl. Combine vinegar, lemon juice and olive oil. Pour over vegetables. Add salt and pepper and toss to coat. Let salad stand about 1 hour to marinate.

To serve, arrange watercress on plate or platter and spoon salad on top.

This recipe yields 8 servings.

Each serving: 172 calories; 790 mg sodium; 0 cholesterol; 3 grams fat; 31 grams carbohydrates; 7 grams protein; 2.48 grams fiber.