Garbanzo And Fresh Vegetable Salad

Recipe Ingredients

2		Garbanzo beans - (15 oz ea) - drained
1 cup	110g / 3.9oz	Diced celery
1/2		Cucumber - peeled, diced
1 cup	110g / 3.9oz	Diced carrots
2 cups	292g / 10oz	Diced yellow squash
1		Zucchini - cut 1/2" chunks
2		Green onions - chopped
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	59ml	Rice vinegar
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Olive oil
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Watercress

Recipe Instructions

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.

Source:
The Los Angeles Times, 04-05-2000

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