Wishful Thinking: Springtime Garbanzo Salad

It looks like we’re getting a little taste of spring this week in Milwaukee so in anticipation of warmer days ahead I thought I’d share one of my favorite spring salads. I’m feeling a shift away from chili and soups to lighter fare like this easy peasy to make combo of cucumber and garbanzo beans. It only takes a few minutes to whip up, it’s fairly low in calories and gabanzos (a.k.a. chickpeas) are a great source of protein:

Cucumber Garbanzo Bean Salad

1 can (15 oz) garbanzo beans, drained and rinsed
1 medium cucumber, sliced and quartered
1/2 cup sliced, ripe olives*
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice 2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper

*At times I’ve skipped the olives if I didn’t have any on hand or I’ve also chopped up some tomatoes and added them instead. Feel free to mix it up a bit if you like.

In a medium bowl, combine beans, cucumber, onion, olives, and parsley. In a jar with a tight fitting lid, combine remaining ingredients. Shake well. Pour over the salad and toss. You can serve it immediately or chill and serve. (I like it chilled.)

This salad is really great as a side dish or if you’re like me you’ll eat a big bowl of it on it’s own for lunch. Technically it’s supposed to make 6 servings- 180 calories each- but from where I sit it can end up more like 3 servings at 360 calories each. (Hey, it’s good!) Sprinkle a bit of feta cheese on top for some added flavor or even serve it with some pita bread or chips for a little something different.

Now, lets close our eyes and pretend that spring is actually here to stay in the Midwest and we won’t really see any snow in April. Please?

*Photo by eatrealfood.