Fresh Minted Garbanzo Salad

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A light and fresh summer salad using Idaho-grown garbanzo beans, tomatoes, cucumbers, onion, romaine lettuce and mint.

Serves 6-8

Ingredients

  • 1 pound fresh garbanzo beans
  • 2 medium fresh tomatoes, diced
  • 2 cucumbers, peeled, seeds removed and diced
  • ½ medium onion, finely chopped
  • 2 medium cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 ½ tablespoons fresh mint, chopped
  • 2 tablespoons extra virgin olive oil
  • salt and cracked black pepper to taste
  • 1 medium head romaine lettuce

Instructions

  1. Simmer fresh garbanzo beans in boiling water for 10-15 minutes.
  2. While beans simmer, chop tomatoes, cucumber, onion, garlic, and mint.
  3. Once beans are cooked, drain and rinse under cold water.
  4. Add all chopped ingredients into a bowl with oil, lemon juice, salt and pepper. Toss to blend flavors and chill at least 15 minutes.
  5. Serve on bed of romaine with sourdough baguettes from Zeppole Bakery.

Notes

  • Wine Pairing: 3 Horse Ranch Chardonnay