If you follow me on twitter or faceboook then you know that I have spent the last 3 days helping my friend move. This has involved all the usual moving chaos – painting the new place, packing the old place, figuring out how to stay sane and not bite each others’ heads off in the meantime. I’ve moved before and the only thing that makes people more grouchy than packing is packing when you’re hungry. This is where I come in. I came to LA with an arsenal of easy to prepare, great tasting recipes to whip up. Among them were these sandwiches, this pasta, and today’s recipe: garbanzo bean salad. Clearly summer is here: the overarching theme in all these meals is tomatoes, basil, raw garlic, olive oil and balsamic vinegar. I’m not complaining, although I’m sure anyone else that smells us is probably graciously keeping their mouths shut.
Many of my friends are choosing to eat gluten free diets. I am definitely not on that list (after all, I buy flour in 25 pound bags!) but I still like this gluten free summer salad recipe – served, of course, with a chunk of crusty bread.
garbanzo bean salad
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion (optional – it’s good with and good without)
2 cloves minced garlic
1/2 tsp dried parsley flakes
1/4 cup fresh dried basil, chopped (or 1/2 tsp dried)
1 tbsp grated Parmesan cheese
1 tbsp olive oil
3 tbsp balsamic vinegar
1/4 tsp salt
In a medium sized bowl, toss together all the ingredients and let marinate in the fridge for at least 45 minutes. Serve chilled.