I love garbanzos (chick peas, ceci) in all different ways, but especially as a salad or salad topper. They add meatiness and texture to everything and taste great with loads of garlic and onions.
Also, very versatile…
Here is a quick and easy salad that uses up the bits and bobs you have in your fridge. When I make this kind of salad, I feel as though I am just giving it everything I’ve got; you’ll notice that the quantities of each ingredient can vary to your taste and availability. We’ll be having this one tonight with cold leftover chicken, perhaps some marinated artichoke hearts, an olive assortment, some pistachios and clementines. Delicious light dinner!
A worthy accompaniment to summer meals
Garbanzo Salad with Tahini, Sun-Dried Tomatoes and Olives
2-3 Tbs extra-virgin olive oil
½ – 1 tsp apple cider vinegar
Juice of half a lemon
1-1 Tbs tahini
Pinch salt
1 Tbs garlic, minced
2 Cup garbanzos (soaked or from a can)
¼ Cup onion, chopped fine
¼ Cup green pepper, chopped fine
2 Tbs sun-dried tomatoes, diced
1-2 Tbs pitted black olives, sliced
1 Tbs fresh parsley, chopped
In a serving bowl, whisk the olive oil, vinegar, and lemon juice, until smooth. Stir in tahini until smooth, then a bit of salt. Add remaining ingredients and mix well, adding additional salt if desired. Serve over salad greens or rice.
