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Tomato and Garbanzo Bean Salad

Jami Nolen

June 28, 2009


Serves 8



  • 2 beefsteak tomatoes
  • 1 teaspoon olive oil
  • 3 cloves garlic, roasted and minced
  • 1 can (Laos) garbanzo beans, rinsed and drained
  • 1/2 cup Klamath olives, pitted and chopped
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 teaspoon fresh chives, minced


Preheat oven to 350 F.


Cut tomatoes in half. Place cut-side up in baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 5 minutes or until tender. Remove from oven, set aside and, when cool, coarsely chop.


In a large bowl, combine tomatoes, garlic, beans, olives, thyme and balsamic vinegar. Stir to mix and season with salt and pepper.


Let sit for 20 minutes to allow flavors to blend. Stir in chives and serve.

To roast garlic: Preheat oven to 350 F. Peel single cloves of garlic and place on aluminum foil. Season with salt and wrap in foil. Roast in the oven for 45-60 minutes or until very soft.


Nutritional Information

Calories: 100

Fat: 5 g

Protein: 3 g

Fiber: 2 g

Calcium: 29 mg




Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, July 31, 2009