We took a classic garbanzo bean and vegetable salad and added robust flavors with a vinaigrette dressing made with our Taste the Seasons Gazpacho mix. We suggest serving on Romaine lettuce and top with sliced grilled chicken for a hearty summer salad.
1/3 cup olive oil
1/4 cup white balsamic vinegar
1 package Taste the Seasons Gazpacho mix
1/2 teaspoon salt
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
2 medium zucchini, raw, diced (about 2 cups)
1 large tomato, coarsely chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1/2 cup crumbled feta cheese
1/2 cup roasted pistachios
In a small bowl, whisk together the olive oil, white balsamic vinegar, Gazpacho mix, and salt. Set aside.
In a large bowl, mix together garbanzo beans, zucchini, tomatoes, red bell pepper, feta cheese, and pistachios. Pour dressing over salad; toss to mix.
Refrigerate for several hours or overnight.