Garbanzo Bean Salad

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This simple Garbanzo Bean Salad has a nice crunchy from red bell pepper, protein from chickpeas, and flavor from herbs and scallions. Enjoy as a side dish or topping on greens.

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Ingredients
1 pound dried garbanzo beans (can substitute canned garbanzo beans)
1/2 cup olive oil
1 cup finely minced yellow onion
1/2 cup chopped green scallions
1 tablespoon dried thyme
1 cup coarsely chopped red bell pepper
3/4 cup raisins
1/2 teaspoon salt
1/2 cup white-wine vinegar

Instructions

Bring a large pot of water to a boil, add the dried garbanzo beans, cover, and cook for 30 minutes, or until just tender. Drain, rinse with cold water, and set aside. Heat the olive oil in a saucepan over low heat. Add the onion, scallions, and thyme and cook, covered, about 25 minutes, or until the onion is tender. Add the bell pepper and cook for 5 minutes more. Add the raisins and garbanzos, and cook for 5 minutes more, stirring occasionally. (Don’t overcook the garbanzos, or they will become mushy.) Season with salt, transfer to a bowl, and stir in the vinegar. Set aside to cool. Cover and refrigerate for at least 24 hours. Allow to come to room temperature before serving.

See also  Fried Green Tomatoes (Flour)

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