Summer is almost over (sniff), so I find myself squeezing in as many fresh tomato and basil recipes as possible before the chilly winter winds whirl in and whisk all the tender garden produce away.
This mayo-free salad is rich in fiber and protein and is super easy to make.
You can use canned garbanzo beans if you like (which would sort of make this a no-cook recipe), but I love the taste and texture, not to mention the money saving factor, of beans cooked in a crock-pot or slow cooker. If you need a little refresher course on this, check out the post I wrote on how to cook beans in slow cooker.
This Greek Garbanzo Salad is very filling, low in calories, high in fiber, and loaded with nutrients making it a great recipe for weight loss.
Greek Garbanzo Salad
- 3 cups (two 15-ounce can) garbanzo beans, drained
- 1/2 medium red onion, diced
- 1 stalk celery, diced small
- 1/2 cup chopped olives
- 3 tablespoons lemon juice
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon minced fresh oregano
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt - see note
- 1/2 teaspoon onion powder or granulated onion
- 1 medium tomato, diced
- 2 tablespoons chopped fresh basil leaves
- Mix together garbanzos, diced onion, diced celery, olives, and lemon juice in a large mixing bowl.
- Finely chop parsley and oregano and mince garlic. (A food processor works well for this.) Stir into garbanzos.
- Stir in oil and salt.
- Immediately before serving, stir in tomato and fresh basil.
- Serve at room temperature or chilled.
The amount of salt needed will depend on the amount already in beans.