Fresh and Light Garbanzo Salad

Carianne's Note:

Great for light lunch or to bring to potluck for a low-fat alternative (easily doubles). 2 WW points, from the Secrets of Fat Free Cooking cookbook. Also, olive oil can be omitted to lower fat even more.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 1 1/3 cups water
• 2/3 cup uncooked couscous
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 tomato, diced
• 1 cucumber, peeled and diced
• 1/2 small purple onion, diced
• 2 tablespoons fresh minced parsley
• 1/4 cup red wine vinegar or 1/4 cup white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon oregano
• black pepper

Directions:

1. Bring water to boil, stir in couscous, cover, and remove from heat.
2. Let stand 5 minutes (or until water is absorbed).
3. In large bowl, toss couscous, garbanzo beans, tomato, cucumber, onion, and parsley.
4. Combine dressing ingredients and pour over salad.
5. Toss well.
6. Cover and chill before serving.

Reviews

[Mirj]

What is not to like about this recipe? My only changes were to use a whole purple onion, and to add 2 cloves of garlic to give it more flavor. I added a dusting of za'atar before serving, and it was a hit with everyone! Thanks for the keeper!

[Katanashrp]

Nice make ahead salad for the summertime. Thank you.

[Chef #462133]

This was really good and a good base to play from. Thanks!