Looking for a salad that’s just as good in the fall and winter as it is in the warmer months of the year? Then try this easy-to-make and hearty garbanzo bean and assorted olive salad, which is great as a stand-alone meal or side salad, especially with Mediterranean food. The garbanzo beans have a wonderful nutty taste and buttery texture that pair well with the saltiness of the olives and the tanginess of the lemon and vinegar. It’s a fantastic combination of flavors.
Garbanzo beans, also known as chickpeas, are low in fat and a good source of zinc, folate and protein. Pair them with your choice of olives (which have a high monosaturated fat content that has been associated with reduced risk of cardiovascular disease) and you have a tasty salad that also is good for you!
- 15.5 oz. can garbanzo beans
- ¾ cup assorted olives, sliced thin (choose your favorites!)
- ½ cup scallions, green and white parts, sliced thin
- 3 tablespoons fresh parsley, chopped fine
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and fresh ground pepper to taste
- Garlic powder (optional)
Drain the garbanzo beans and place them in a medium bowl. Add the olives, scallions and parsley and mix well.
In a small bowl, whisk the olive oil, vinegar, lemon juice and salt and pepper until well blended. Pour over the bean mixture and mix well.
At this point I took a taste to see if this salad needed extra salt or pepper, and thought it was lacking something. I decided to add a few shakes of garlic powder, and that did the trick!
Refrigerate for several hours so the flavors can blend together and intensify.
In addition to serving this garbanzo bean and assorted olive salad as a main course or as a side dish, I like to put it in pita bread with some hummus and/or tabouli.
Eat, drink and be merry!
I’m now on Twitter at: www.twitter.com/@kelscafe