GREEK GARBANZO BEAN SALAD

 Hi all! I’m hoping to post something delicious on here at least twice a week! Although the last two weeks have been a little crazy with spontaneous summer storms & flight delays. I will add that there is something eerie (and wonderful) about watching a lightning storm from the inside of an airplane. I also managed to squeeze in a much needed trip to Oregon to visit my friends and family last weekend. So I have been home (in Arizona) one full day in two weeks and I was definitely due for a recharge in the valley of the sun.  Now that I’ve had a little time to rest, relax and get back into the kitchen. I have a quick and delicious recipe with Mediterranean flavors for you to put together in your own kitchen. This salad can be eaten by itself or in a whole wheat or lettuce wrap. The salad pictured below is laid in a vibrant piece of red cabbage. My very first head of cabbage I have ever purchased or used. I get really excited about using new vegetables. Also, I know I just shared a recipe with chickpeas BUT chickpeas make a great vegetarian staple and you can never eat too many. Enjoy!     I hope you  have a happy & productive Wednesday!   

Hi all! I’m hoping to post something delicious on here at least twice a week! Although the last two weeks have been a little crazy with spontaneous summer storms & flight delays. I will add that there is something eerie (and wonderful) about watching a lightning storm from the inside of an airplane. I also managed to squeeze in a much needed trip to Oregon to visit my friends and family last weekend. So I have been home (in Arizona) one full day in two weeks and I was definitely due for a recharge in the valley of the sun.

Now that I’ve had a little time to rest, relax and get back into the kitchen. I have a quick and delicious recipe with Mediterranean flavors for you to put together in your own kitchen. This salad can be eaten by itself or in a whole wheat or lettuce wrap. The salad pictured below is laid in a vibrant piece of red cabbage. My very first head of cabbage I have ever purchased or used. I get really excited about using new vegetables. Also, I know I just shared a recipe with chickpeas BUT chickpeas make a great vegetarian staple and you can never eat too many. Enjoy!

 

I hope you

have a happy & productive Wednesday!

 

 INGREDIENTS  1 can (15-ounce/425-g) garbanzo beans (chickpeas), drained and rinsed  ½ cup red onion, thinly sliced  ½ cup cucumbers, chopped  ⅓ cup kalamata olives, pitted and chopped  ⅓ cup sundried tomatoes (in oil)  ⅓ cup basil, chopped and loosely packed  salt and pepper to taste  Dressing:  2 tablespoons of balsamic vinegar  1 tablespoon of olive oil  1 garlic clove  ½ teaspoon of agave nectar  INSTRUCTIONS  Combine chickpeas, red onion, cucumbers, kalamata olives, tomatoes and basil in a large bowl  Mix together and add the balsamic vinegar, olive oil, agave nectar and minced garlic into large bowl  Stir ingredients together  Add salt and pepper to taste

INGREDIENTS

1 can (15-ounce/425-g) garbanzo beans (chickpeas), drained and rinsed

½ cup red onion, thinly sliced

½ cup cucumbers, chopped

⅓ cup kalamata olives, pitted and chopped

⅓ cup sundried tomatoes (in oil)

⅓ cup basil, chopped and loosely packed

salt and pepper to taste

Dressing:

2 tablespoons of balsamic vinegar

1 tablespoon of olive oil

1 garlic clove

½ teaspoon of agave nectar

INSTRUCTIONS

Combine chickpeas, red onion, cucumbers, kalamata olives, tomatoes and basil in a large bowl

Mix together and add the balsamic vinegar, olive oil, agave nectar and minced garlic into large bowl

Stir ingredients together

Add salt and pepper to taste

SALADNatasha Stewart