2 cups reduced-sodium garbanzo beans, drained and rinsed
2/3 cup California Ripe Olives, cut in wedges
1/2 cup diced red bell pepper
1/3 cup sliced green onion
1/4 cup chopped fresh cilantro leaves
1 tbsp extra-virgin olive oil
1 1/2 tbsp sherry vinegar or applie cider vinegar
1 hard-boiled egg, finely diced
Salt & pepper to taste
1. In a large mixing bowl, combine garbanzo beans, California Ripe Olives, bell pepper, green onion & cilantro.
2. Mix in oil & vinegar, then gently toss in egg. Season with salt and pepper and serve at room temp.
Makes 4 servings
(3/4 cup per serving)
Dietary Exchanges:
2 Starch, 1 1/2 Fat
Nutrients per Serving:
Cal: 217
Total Fat: 5g
Carb: 26g
Chol: 53mg
Fiber: 5g
Cal. from Fat: 26%
Sat. Fat: 1g
Protein: 9g
Sodium 218mg
I was a little bit leary about this one but it's actually pretty good! I added some fat free shredded cheddar cheese to up the protein. Next time I will leave out the cilantro b/c we're just not cilantro people. DH didn't like it at all w/ cilantro but ate it b/c the rest was good & I thought it was ok with the cilantro but was just too strong for me. Instead of the vinegar I added in Fat Free, Low-Carb Zesty Italian dressing b/c DH hates the taste of vinegar. So w/ the changes that upped the Protein to 16g & the Carb to 30g.
I got this from the July/August 2003 issue of Diabetic Cooking (can you tell I'm trying all my old recipes!
)
Traci
South American Garbanzo Salad---YUM! 
