I made this for lunch today and it was really good.
Garbanzo Bean Salad with Carrots, Parsley, Cucumber and Feta
Salad
1 can chickpeas
1 cup coarsely chopped diced or shredded carrots OR
buy shredded carrots at grocery store
1 bunch flat-leaf parsley, chopped finely
2 bunches green onions, sliced
3 or 4 Persian cucumbers, peeled and sliced OR
1 regular cucumber, peeled, seeded and sliced
1/2 cup crumbled feta cheese
pinch of red pepper flakes, optional
1 tsp ground cumin
Dressing
1 shallot, chopped finely
2 cloves garlic, chopped or pressed
juice of 1 lemon
about an equal amount of olive oil
pinch of salt
fresh ground pepper
Directions
Start dressing first. Put chopped shallot and garlic in a small jar with a well-fitting lid, add a bit of salt and lemon juice. The salt and the acid "cook" the onion and garlic so it doesn't have a raw taste. Let sit 10 minutes, or more, while you assemble salad. Or, if you prefer, you can just dress salad with olive oil and lemon juice and skip the jar with shallots and garlic.
Drain chickpeas well. Chop carrots with food processor or by hand. I bought shredded carrots at the grocery store. They were kind of long, so I cut them length-wise several times so they wouldn't be gangly to eat.
In a large bowl, combine chickpeas, carrots, cucumber, parsley, green onions, ground cumin and red pepper flakes, if using. Add olive oil to the lemon juice in the jar, put lid on and shake well; add to salad, add ground black pepper to taste; toss well to combine; add feta.
Yield: 4 - 6 servings
Enjoy! :angel:
Garbanzo Bean Salad with Carrots, Parsley, Cucumber and Feta
Salad
1 can chickpeas
1 cup coarsely chopped diced or shredded carrots OR
buy shredded carrots at grocery store
1 bunch flat-leaf parsley, chopped finely
2 bunches green onions, sliced
3 or 4 Persian cucumbers, peeled and sliced OR
1 regular cucumber, peeled, seeded and sliced
1/2 cup crumbled feta cheese
pinch of red pepper flakes, optional
1 tsp ground cumin
Dressing
1 shallot, chopped finely
2 cloves garlic, chopped or pressed
juice of 1 lemon
about an equal amount of olive oil
pinch of salt
fresh ground pepper
Directions
Start dressing first. Put chopped shallot and garlic in a small jar with a well-fitting lid, add a bit of salt and lemon juice. The salt and the acid "cook" the onion and garlic so it doesn't have a raw taste. Let sit 10 minutes, or more, while you assemble salad. Or, if you prefer, you can just dress salad with olive oil and lemon juice and skip the jar with shallots and garlic.
Drain chickpeas well. Chop carrots with food processor or by hand. I bought shredded carrots at the grocery store. They were kind of long, so I cut them length-wise several times so they wouldn't be gangly to eat.
In a large bowl, combine chickpeas, carrots, cucumber, parsley, green onions, ground cumin and red pepper flakes, if using. Add olive oil to the lemon juice in the jar, put lid on and shake well; add to salad, add ground black pepper to taste; toss well to combine; add feta.
Yield: 4 - 6 servings
Enjoy! :angel: