Tangy Garbanzo Bean Salad

Cuisine: American

Category: vegetable

Servings: 6


1 cup dried or
2 (15-ounce) cans drained garbanzo
1/2 cup tomato juice
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
1/4 cup finely chopped carrot


Cook beans as directed on package--except omit salt; drain. (Do not cook canned beans.) Mix tomato juice, parsley, mustard, salt and pepper in large glass or plastic bowl. Stir in beans, onion and carrot. Cover and refrigerate about 2 hours or until chilled. 6 servings

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