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
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.