SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)

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Summery Garbanzo Bean Salad (Vegan Friendly) image

Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!

Provided by COOKGIRl

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans garbanzo beans, rinsed and drained well
2 garlic cloves, peeled and finely minced
1/4 red onion, peeled and diced
1/4 cup Italian parsley, minced
6 dates, pitted and thinly sliced (she used deglet noors)
8 pitted kalamata olives
1/2 teaspoon thyme (she used dried but you can use fresh if you have it)
salt, to taste
black pepper, to taste
1/4 cup extra virgin olive oil
lemon juice (juice of 1/2 lemon, approximately)
1/4 cup balsamic vinegar (dark)
2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)

Steps:

  • Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
  • Whisk together the dressing and pour over the bean mixture. Stir gently.
  • Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
  • Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
  • Yield is estimated.

Nutrition Facts : Calories 295.6, Fat 11.3, SaturatedFat 1.5, Sodium 471.6, Carbohydrate 42.4, Fiber 7.2, Sugar 8.2, Protein 7.5

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