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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. It's excellent as a side dish, as an appetizer or spooned over a tossed salad, she writes from Mountain Top, Pennsylvania. It keeps for days in the refrigerator, but it never lasts that long in my house! Ingredients:
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
1/2 cup chopped sweet onion |
1/2 cup whole ripe olives, halved |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
1 celery rib, chopped |
1/4 cup shredded parmesan cheese |
1/2 cup olive oil |
3 tablespoons balsamic vinegar |
2 tablespoons minced fresh parsley |
1 tablespoon sugar |
1/4 teaspoon onion powder |
1/8 teaspoon dried basil |
dash dried oregano |
Directions:
1. In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat. Yield: 6 servings.
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