GREEK GARBANZO SALAD

By Ana Larramendi

Gluten-Free, Vegetarian or Vegan
Serves 4 as a side salad
 
This is a super easy and great variation on a Greek salad with the added protein of garbanzo beans (I find cannellini beans works well too!). This is a tasty salad to have in the refrigerator to snack on when you are in a hurry.
I also find that putting a cup of this marinated vegetable mix over chopped romaine lettuce or spring mix, and topping with chevre or feta cheese makes for a substantial and filling dinner salad.
A perfect summer salad when cucumbers, tomatoes and peppers all come into season at once!
See notes for variations
 
Ingredients:
Dressing:
2 TB. Lemon juice
2 TB. Red wine vinegar
½ C. flavorful extra virgin olive oil
2-3 large cloves fresh garlic, minced
½ teas. Salt
½ teas. Black pepper
1 ½ teas. Dried oregano
½ teas. Ground cumin
 
Salad:
1- 14oz can of garbanzo beans, drained
2 fresh tomatoes, diced
2 Med. Sized cucumbers, peeled & diced
1-2 Bell peppers (red, yellow or green) seeded and diced
1 Green onion chopped (or ¼ C. sliced red onion)
¼ C. coarsely chopped parsley
 
*optional add-ons:
*1 -14oz can quartered artichoke hearts, drained
*½ C. Feta or goat cheese crumbles
*½ C. Sliced Greek or Kalamata olives
 
Instructions:
Dressing: Mix all the ingredients of the dressing in the order listed. This can be made in advance
 
Salad & Assembly: In a large bowl, add the drained garbanzo beans, parsley, onion, tomato, pepper and cucumber. Stir to combine well, then add the dressing. Stir till all the ingredients are well mixed. Taste for salt. Ready to serve! Keeps in the refrigerator for 4 days.
 
Notes:
I find that the addition of one of the following greens goes very nicely with this salad. If needed add a touch more lemon juice, olive oil and salt to taste.
 
1 C. fresh kale--Thin sliced leaves (chiffonade)
1 C. Fresh spinach, chiffonade
1 C. Arugula, loosely chopped
1 C. Finely shredded cabbage (red or green)
 
Optional add-ons: This salad goes very well with a sprinkling of feta, goat cheese, or sliced Greek olives.
It’s a great compliment with hummus, falafel, grilled chicken or lamb.