Thursday, April 29, 2010

Quick, easy and healthy garbanzo bean salad

Garbanzo Bean Salad


Kind of like hummus but without the tahini, and with chunks, this salad is easy, quick and healthy. I put it together the other day when I had a hankering for Middle Eastern food, but didn't feel like making a big deal out of it by going out to eat, or making a feast at home. It tastes great on whole wheat pita and a little Greek yogurt, or alongside a nice green salad. Check it.

What you need: 
1 15-oz. can of garbanzo beans (a.k.a. chickpeas)
Handful of Italian parsley, chopped
1 clove of garlic, diced
1 teaspoon salt (or more to taste)
1 lemon, juiced
1 glug of good olive oil (about 1-2 Tablespoons)
freshly ground black pepper to taste

What you do: 

1. Add all the ingredients together in a medium-sized bowl and stir.
2. Smash some of the garbanzo beans with the back of a fork, but don't try to make it smooth. Breaking the beans allows for a slightly more cohesive texture, and lets the flavors get into the beans.
3. Test the seasonings and add more to taste.
4. Serve and enjoy.

Garbanzo Bean Salad

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