Wednesday, August 28, 2013

Greek Garbanzo Salad

It's obvious by now I am on a salad kick and am always on the look out for a different salad recipe. Especially ones that do not include pasta. Veggies, Legumes, greens and quinoa are what I look for in a recipe. So I was quite pleased to find one with my favorite "bean" the chickpea or also known as Garbanzo. It is such a versatile little thing. The salad was very flavorful and I would make it over and over. Would go great with a fish or seafood.

Greek Garbanzo Salad
Adapted From: Jennifer’s Kitchen
  • 3 cups (two 15-ounce can) garbanzo beans, drained
  • 1/2 medium red onion, diced
  • 1 stalk celery, diced small
  • 1/2 cup chopped olives
  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon minced fresh oregano
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt – see note
  • 1/2 teaspoon onion powder or granulated onion
  • 1 medium tomato, diced
  • 2 tablespoons chopped fresh basil leaves
  1. Mix together garbanzos, diced onion, diced celery, olives, and lemon juice in a large mixing bowl.
  2. Finely chop parsley and oregano and mince garlic. 
  3. Stir in oil and salt.
  4. Immediately before serving, stir in tomato and fresh basil.
  5. Serve at room temperature or chilled. 

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