Ingredients with Measurements:
- 2 cans of garbanzo beans (15 oz each), drained and rinsed
- 2 cups of cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/2 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/3 cup of extra-virgin olive oil
- 3 tablespoons of fresh lemon juice
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the garbanzo beans, cherry tomatoes, red onion, parsley, and mint.
2. In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
10 minutes preparation time, no cooking time required.
Temperature: Serve chilled.
Serving size: 6 servings.
Nutritional information:
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 30g
- Dietary Fiber: 8g
- Sugars: 7g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of canned beans instead of garbanzo beans.
- You can use any type of onion instead of red onion.
- You can use any type of fresh herbs instead of parsley and mint.
Variations:
- Add crumbled feta cheese or goat cheese for extra flavor.
- Add chopped cucumber or bell pepper for extra crunch.
- Add cooked quinoa or brown rice for a more filling salad.
Tips and tricks:
- Make sure to rinse the canned beans thoroughly to remove any excess salt.
- Use fresh lemon juice for the best flavor.
- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs
- Paprika
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Crusty bread
Troubleshooting advice:
- If the salad is too dry, add more olive oil or lemon juice.
- If the salad is too wet, drain some of the excess dressing.
Food safety advice:
- Make sure to store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Garbanzo beans, also known as chickpeas, have been cultivated for thousands of years and are a staple in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- This salad is fresh, tangy, and herbaceous.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A