Spring Garbanzo Salad


Garbanzo Bean Salad

Salad and Pita | Photo by HealthyandLazy

I’d call this a spring salad if I lived somewhere with a spring.

I’m in Florida, and we’ve only got two seasons – summer and Christmas.  “Spring” is just the summer, but with pollen.

And don’t get me started on the pollen.  It’s in my car, my sinus and my dreams.

Whatever, though, I still gotta eat (and cook).  As my apartment heats up, the appeal of cold food goes up exponentially.  But it can be hard to whip up a cold meal that is still a fulfilling dinner.

Enter ‘Spring Garbanzo Salad’ – a good mix of just-a-few-ingredients and ready-to-eat-in-5-minutes.  And it tastes good, too.

Garbanzo beans are a staple in my cupboard.  They’re versatile and they’re shaped like asteroids – what’s not to like?  Add in some feta, mint and fresh tomatoes, top with a white wine vinegarette and BOOM – dinna.

Here’s what you need:

  • 2 cans garbanzo beans
  • 3 plum tomatoes or, preferably, 6 Roma tomatoes
  • 4 oz crumbled feta
  • 1/4 cup fresh mint
  • 1/3 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon sugar
  • 1/3 teaspoon black pepper

Here’s what to do:

Step 1) Drain and rinse the beans.  In a bowl, combine the beans with chunked tomatoes, crumbled feta and mint.

Step 2) In some sort of closeable container (tupperware would work fine in the absence of anything fancier), mix white wine vinegar, evoo, sugar and black pepper.  Shake it good and pour over the salad.

spring bean salad

Not as good as cake, but still good | Photo by HealthyandLazy

See, this recipe is a quickie.  With all the time you didn’t spend making dinner, go make this for dessert/desert.

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