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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A nice, mild tasting salad that is fiber filled, and low carb. It can be a side dish, or with chicken a cool, satisfing lunch. Adapted from an old WW cookbook.Prep time does not include marinating overnight. Ingredients:
1 (15 ounce) can garbanzo beans (chickpea) |
1 cup cherry tomatoes, halved |
1/2 cup green onion, chopped |
2 tablespoons rice wine vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
1 packet splenda sugar substitute |
1/2 teaspoon salt |
1/2 teaspoon dried dill weed |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
2 teaspoons garlic, minced |
Directions:
1. Drain and rinse the chickpeas (you may use other beans-black, black-eyed peas, cannellini, etc.) Put the chickpeas, onions and tomato halves in a bowl.
2. In a separate bowl mix the remaining ingredients and blend well.
3. Pour the dressing over the bean mixture and toss gently.
4. Cover and marinate overnight.
5. The chickpeas will absorb the flavor nicely.
6. Serve as a side dish, or cut up some leftover chicken breasts and place the bean salad on a bed of salad greens and place the chicken on top.
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