#AHMRecipes: Colorful chopped salad with garbanzo beans

Healthy salad recipes can be the best options for lunch or dinner, but add the wrong ingredients and you can turn a healthy dish into a high-fat meal. Adding healthy ingredients and limiting the dressing will help ensure your salad is not crowded with unhealthy additions. This chopped salad recipe is featured in our “Eat Healthy, Live Healthy Mini Cookbook,” where we add healthy twists to ordinary recipes.

You can win your own “Eat Healthy, Live Healthy Mini Cookbook” by participating in our Pinterest Contest. Simply follow A Healthier Michigan  on Pinterest and create a board inspired by one of our recipes!  The contest ends next Friday, so get pinning!

Colorful chopped salad with garbanzo beans

8 servings — 1 serving = 1 cup, 167 calories, 9 grams of total fat, 330 mg of sodium, 17 grams of total carbs, 3.5 grams of fiber, 5.5 grams of protein


1 14-ounce can garbanzo beans, drained and rinsed
3 Roma tomatoes, seeded and diced
1 English cucumber, diced
2-3 green onions (scallions), diced
1 orange or red bell pepper, diced
¼ cup lemon juice
2 tablespoons apple cider vinegar
3-4 tablespoons olive oil
Salt and pepper to taste
4 ounces feta cheese, crumbled (optional)
2 tablespoons chopped fresh basil


Combine the first nine ingredients in a large bowl and toss to combine. Season with salt and pepper. Just before serving, stir in feta cheese and basil, and serve.

This salad is best made the day before serving or at least six hours in advance to allow the flavors to meld together.

Photo credit: The Hungry Dudes

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