Chicken and Garbanzo Bean Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 339. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups cubed cooked chicken, turkey, or beef
- 1 15-ounce can garbanzo beans, drained
- 1 cup cubed cheddar or Monterey Jack cheese (4 ounces)
- 2 stalks celery, sliced
- 1 small green pepper, chopped
- 2 green onions, sliced
- 1/2 cup mayonnaise or salad dressing
- 2 tablespoons lemon juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Leaf lettuce
- 1 medium tomato, cut into wedges
Instructions
- In a medium bowl combine chicken, garbanzo beans, cheese, celery, green pepper, and green onions.
- For dressing, stir together mayonnaise, lemon juice, chili powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir into chicken mixture. Cover and chill for 2 to 24 hours.
- Before serving, stir mixture. Serve on lettuce-lined salad plates. Garnish with tomato wedges.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chickpea Salad - Salad Plate - Brunswick Street Alimentari AUD10" by avlxyz; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/10559879@N00/4985882841. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.