Italian Garbanzo Bean Salad
"I started with a Greek salad recipe that I found on another site, and I followed some of the review comments that suggested it was even better when made as an Italian salad. It's really refreshing and packed with flavor. It makes a lot, so it's a good salad to take to potluck gatherings."
photo by JackieOhNo!
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black olives, drained and sliced
- 14 ounces artichoke hearts, drained and quartered
- 5 ounces pepperoni, cubed (I use Pepperoni Minis)
- 6 ounces salami, cubed
- 2 cucumbers, halved lengthwise and sliced
- 1 cup grape tomatoes (I cut them in half)
- 1⁄2 red onion, chopped
- 2 garlic cloves, minced
- 6 ounces mozzarella cheese
- 1⁄4 cup Italian dressing
- 1⁄2 lemon, juice of
- salt and pepper, to taste
- 1 teaspoon oregano
- 1 teaspoon italian seasoning
directions
- Combine all the ingredients in a large bowl.
- Toss well and refrigerate 1-2 hours before serving.
- Serve chilled.
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Reviews
-
Delicious! I have been a big fan of the Greek version of this salad that NorthwestGal posted, and don't know why I didn't try this version sooner. I essentially made this as posted, except I had sliced pepperoni and salami, which I diced. I cubed the mozzarella also. This makes a wonderful take-along lunch that is brightly flavored and filling. I will definitely be making this again! Made in honor of NorthwestGals' Week 8 Football Pool win. -
This was REALLY good! I left out the red onions because I'm not a fan of biting into a raw piece of onion, but otherwise I kept to the original. I'll definitely make this again! -
So hard to not eat the whole thing! This is seriously some great bean salad....and so perfect especially when the combination of flavors meld together. I followed this exactly, except I used some Italian ham instead of pepperoni. (only had this) left it for at least 2 hours, and you will see how packed with flavor it is! Thanks, NWG! Made for ZWT 7
RECIPE SUBMITTED BY
NorthwestGal
United States
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