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
www.allrecipes.com
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.
5 responses so far ↓
1 Chef Dave // Aug 21, 2010 at 11:03 am
Add bacon and/or some gorgonzola or feta crumbles.
2 Carolyn // Sep 3, 2010 at 11:11 am
Oooh this looks yummy! I am going to make it this weekend.
3 Katie @ Healthnut Foodie // Jul 27, 2011 at 8:11 pm
O. My. Yum. I so want to try using garbanzo beans in place of pasta in my award-winning “Caprese Pasta”. I think it could be way tastier than my current gluten-free option using brown rice noodles! GREAT POST! Thank you so much for sharing such an awesome idea!
4 Nomnomasaurus // Jul 22, 2012 at 7:44 am
Made this as part of a meal for a vegetarian friend last night and it was delish! I think that I’ll opt for a bit more cucumber, and we added avocado. Yummy and refreshing for a hot night! Thanks DtD!
5 loriane // Sep 13, 2012 at 7:21 pm
i made this last weekend for my dad who is 88. he has always been health conscious though ate, in my opinion, too much meat. he was thoroughly satisfied with this for dinner!!! i added crumbled feta cheese for the salt factor and served on a bed of organic mixed spring greens. he kept the leftovers from our meal!! i had to make another batch just for me!!
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