| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This Mediterranean-inspired salad can be made a day or two in advance. Pair it with a grilled butterflied pork tenderloin, sliced oranges and warm flour tortillas.

Herbed Chickpea Salad

1 (16-ounce) can garbanzo beans (or chickpeas), drained
1/4 cup chopped parsley
1 medium tomato, cored and chopped
1/4 cup sliced ripe olives
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon dry mustard

1. In medium bowl, stir together beans, parsley, tomato and olives.
2. In a small bowl, whisk together remaining ingredients until well blended.
3. Toss dressing well with beans. Cover and refrigerate until serving.

Serves 6.

Nutrition Facts
Calories 130 calories
Protein 4 grams
Fat 7 grams
Sodium 210 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 14 grams
Fiber 6 grams

Recipe provided courtesy of Pork: The Other White Meat.