Garbs and Protein

Garbanzos are a great source of vegetable protein, and they have a nutty flavor that goes well in salads.

This simple, fresh-tasting salad combines garbanzos with freshly chopped vegetables. Toss them with a vinaigrette dressing made with a small amount of olive oil and let the salad marinate to develop flavor. Serve it on watercress, a springtime favorite.

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Garbanzo and Fresh Vegetable Salad

Active Work and Total Preparation Time: 25 minutes plus 1 hour standing * Vegetarian

2 (15-ounce) cans garbanzo beans, drained

1 cup diced celery

1/2 cucumber, peeled and diced

1 cup diced carrots

2 cups diced yellow squash

1 zucchini, cut into 1/2-inch chunks

2 green onions, chopped

1/4 cup chopped parsley

1/4 cup rice vinegar

1 tablespoon lemon juice

1 tablespoon olive oil

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 bunches watercress

* Toss together garbanzo beans, celery, cucumber, carrots, yellow squash, zucchini, green onions and parsley in bowl. Combine vinegar, lemon juice and olive oil. Pour over vegetables. Add salt and pepper and toss to coat. Let salad stand about 1 hour to marinate. To serve, arrange watercress on plate or platter and spoon salad on top.

8 servings. Each serving: 172 calories; 790 mg sodium; 0 cholesterol; 3 grams fat; 31 grams carbohydrates; 7 grams protein; 2.48 grams fiber.