Recipes
Greek Garbanzo Salad
Loaded with fresh veggies and tossed in a light homemade dressing, this tasty vegetarian Greek Garbanzo (Chickpea) salad makes healthy eating a breeze. Bring it along to your next picnic, party, or potluck or serve as a perfect side dish with dinner or a healthy weekday lunch.
Ingredients for the Salad
2 (15 oz) cans Lodi Garbanzo Beans (Chickpeas)
2 cups chopped bell peppers
1 cup chopped tomato
1 cup chopped cucumber
1 avocado (plus extra to taste)
Ingredients for the Dressing
2½ tbsp red wine vinegar
3 tbsp quality extra virgin olive oil
3 tsp lemon juice (squeezed from 1 large or 2 small lemons)
½ – 1 tsp minced garlic
½ – 1 tsp parsley plus extra to garnish
½ tsp dried crushed oregano
½ tsp kosher salt to taste
¼ tsp black pepper
optional extra: crumbled feta
Method
1. Drain and rinse garbanzo beans.
2. Chop your peppers, tomato, and cucumber, and toss them in a bowl.
3. Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine.
4. Pop the bowl in the fridge, covered, for a few hours to let the fabulous flavors of the marinade get better acquainted with your veggies or enjoy right away.
5. Peel and chop avocado just before serving, and add to the salad. Toss avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.
6. This recipe serves 8 people.
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