Heirloom Tomato and Garbanzo Bean Salad
This lemony, Greek-inspired salad can be enjoyed on its own or can be tossed with a cup of cooked barley, quinoa or brown rice to make a more substantial dish. It also makes a great sandwich filling for pita bread.
Ingredients
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 pint (2 cups) heirloom cherry tomatoes, halved, or 2 cups heirloom tomatoes, cubed
- 2 cups chopped cucumber
- 1/2 cup red onion, thinly sliced
- 1 cup diced red bell pepper
- 1/2 cup Italian flat-leaf parsley, coarsely chopped
- 1/4 cup fresh mint leaves, coarsely chopped
- 1 cup (5 ounces) crumbled feta cheese
- 1 fresh lemon, juiced
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper to taste
Tip: You can easily use dried garbanzo beans in place of canned. Just soak beans for several hours or overnight, then simmer for an hour or so, until soft.
Directions
STEP 1
Toss all the ingredients together in a large salad bowl. Salt shouldn’t be necessary since the cheese has enough salt to flavor the salad.
STEP 2
Enjoy immediately, or store in the refrigerator until ready to eat.
Photographer: Terry Brennan
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Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.
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