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Herbed garbanzo bean salad

While waiting for winter to finally arrive, I decided to make one of my salads which can be served either in summer or in winter.

I look out the window, there is no snow, and it's unseasonably warm. I long for snow and cold, and I know nature does, too. When will winter arrive?

I think back to our trip to Norway last year, and I wonder if we should have decided to go again this year. Just to have snow and a "real" winter. But I won't lose hope- often times winter comes back full force in February and March. Then we can dust off the cross-country skis, the snowshoes, the sleds and head out in a winter wonderland.

Garbanzos, also known as chickpeas, are a staple in my kitchen. I use them in salads, as dips or mixed into curries and tajines. They have a relatively neutral flavor so they pick up herbs and spices well.


Herbed Garbanzo bean salad

Note: If you'd like to add some protein, grilled or pan-fried halloumi or some crumbled feta is a great addition. If you do, don't add extra salt to the salad. When cherry tomatoes are in season, feel free to add them instead of the dried tomatoes.

  • 1 can (400g) garbanzos (chickpeas), drained
  • juice of 1/2 lemon
  • 2 Tbs olive oil
  • 2 Tbs chopped fresh herbs (basil, mint, parsley, coriander)
  • 1 garlic clove, minced
  • 8 sun-dried tomato halves, chopped
  • Salt and freshly ground pepper

Mix all ingredients in a large bowl and enjoy!

Serves 2.

Gail says:
Jan 17, 2014 06:23 PM
YUM….this looks delicious even though I'm not a huge fan of garbanzo beans!
kathy says:
Jan 18, 2014 11:12 PM
I'm making this salad for lunch tomorrow. We have a stack of organic chickpeas and this is so easy and looks great! It's also a good antidote to all the rich foods we've been eating.
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