Bedtime for Gar-Bonzos

If there is one thing I always have on hand is garbanzo beans (aka chick peas.) With garbanzo beans I often make hummus, soups, salads and have even been known to add garbanzo beans to chili. Yes, I’m a daring one, eh? I’ll admit, in the past, I would buy can o’beans and use that, but I’ve recently started cooking dry beans, and it is SO MUCH BETTER! I wasn’t surprised. But I always have an emergency can of garbanzos. You just never know when you get a hankering for some.

Anyway, onto the salad… I’ve had a few tasty garbanzo bean salads recently, one from The Kosher Kingdom (where we did a photo shoot of their amazing store and YUMMY prepared foods) and another one at a day after brunch for a wedding we photographed. Although the two salads were as different as they could be… they both starred the garbanzo. I made my own version with what I had on hand, including peppers and herbs from my garden. This recipe surely can be added to your very tasty AND healthy list.

Garbanzo Bean Salad Recipe

2-4 tbsp olive oil
1 small sweet onion, small dice
1 clove garlic, minced
1 can garbanzo beans (or about 2 c cooked beans)
1 small green pepper, charred, peeled and chopped
1 small red pepper, charred, peeled and chopped
1 lime, juiced
1 tsp chili powder
1 tsp cumin
1 tbsp parsley, chopped
1 tbsp cilantro, chopped
salt
pepper

1. Heat 1 tbsp of the olive oil in a small saute pan. Saute the onions, for about 5 minutes, until softened. Add the garlic and continue to cook, stirring constantly for another minute.

2. Add the sauteed onions to a large bowl with the remaining ingredients. Test for seasonings and add more salt, pepper and spices to your preference. Refrigerate for at least an hour to let the flavors meld together. This is really good the next day.

Note: I also added about a 1/2 tsp of minced fresh cayenne pepper from my garden and it was REALLY hot, but still yummy.

 

5 Comments

  • Michelle 9 YEARS AGO

    This looks delicious! Thanks for the shout out! =)

    Michelle

  • Rolanda 9 YEARS AGO

    Congrats for your new blog!…and your salad looks very yummy!

  • Norma 9 YEARS AGO

    This salad looks amazing!I’ve been racking my brain for something to bring to a vegetarian potluck birthday party in Crandon Beach this weekend. This totally fits the bill!

  • Fatma Tekin 9 YEARS AGO

    Hello, you prepare delicious salad of chickpeas.

  • Fatma Tekin 9 YEARS AGO

    mistranlation
    I’m sorry
    I do not know english
    super-super going to say

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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