ZESTY GARBANZO GREEN SALAD

Zesty Garbanzo Green Salad image

I grow an organic vegetable garden, and this salad is a tasty way to make use of my delicious bounty. It's light and refreshing on a hot summer day. I recommend using whatever fresh ingredients you like best. You can also roast the tomatoes whole with the rest of the veggies. -Jennifer Huey, Baltimore, MD

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/2 pound fresh green beans, trimmed
1 medium zucchini, cut into 1/2-inch cubes
3 green onions, chopped
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
4 cups fresh spinach, torn
2 cups cherry tomatoes, halved
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons minced fresh basil

Steps:

In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 20 minutes, stirring once. Cool., Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges