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South American Garbanzo Salad
Courtesy of California Ripe Olives
Serve With:
Toasted Pita Wedges
Servings: 4
Prep Time: 10 Min.
Cook Time: n/a
What you need:
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+ 2 c. reduced sodium garbanzo beans, drained and rinsed
+ 2/3 c. olives, wedged
+ 1/2 c. diced red bell pepper
+ 1/3 c.sliced green onion
+ 1/4 c. chopped fresh cilantro leaves
+ 1 Tbsp. extra virgin olive oil
+ 1 1/2 Tbsp. sherry vinegar
+ 1 hard boiled egg, finely diced
+ salt and pepper to taste
What to do:
1. In a large mixing bowl, combine garbanzo beans, olives, red bell peppers, green onions and cilantro.
2. Mix in oil and vinegar, then gently toss in egg.
3. Season with salt and pepper and serve at room temperature.

3/4 cup per serving

Dietary Exchanges: 2 Starch, 1-1/2 Fat.
Wine pairings:
Dry Sherry, Cream Sherry, Prosecco
Nutritional information:
Calories: 217;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 53mg;   Total Carbs: 26g;   Fiber: 5g;   Protein: 9g;   Sodium: 218mg;