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Add a photoServings: 4
Ingredients
- 1 can Progresso garbanzo beans
- 2 x onions, sliced
- 1/2 c. extra virgin olive oil
- 2 Tbsp. fresh lemon juice paprika
- 1 Tbsp. wine vinegar salt, to taste
- 8 x Greek olives, optional
Directions
- Drain garbanzo beans; rinse well with cold water. Place beans in flat pie dish (8"). Slice (don't chop) onions as thinly as possible. Place onions in bowl, pouring a lot of salt over them; mix well. Cover, let sit for 15-20 min. Mix extra virgin olive oil, lemon juice, and vinegar in a c.: add in dash of salt. Mix (may add in a bit more lemon Juice). Rinse onions in cold water well, removing all salt and squeezing onions, making them limp and removing all liquid. Spread onions over garbanzo beans, covering beans completely. Sprinkle salt lightly over the onions. Pour extra virgin olive oil mix slowly over all or possibly the beans. If possible, tip pie dish and remove extra virgin olive oil mix into a c.: then pour same mix again over the beans.
- Sprinkle lightly with paprika for color. Place olives on top. Cover and chill. Serve cold anytime.
- Serves 4 people.
- This goes great with rice dishes, lamb, or possibly flank steak.
- *Joyce's mother, Vicky, gave us this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 289 | 66% |
| Total Fat 32.72g | 41% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 744mg | 31% |
| Potassium 270mg | 8% |
| Total Carbs 32.85g | 9% |
| Dietary Fiber 7.2g | 24% |
| Sugars 2.1g | 1% |
| Protein 6.52g | 10% |
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