Garbanzo Bean Salad

27 September 2011

Fresh, vegetarian, and cool this garbanzo bean salad makes for a great lunch. 

The basic idea here is to have chickpeas served with a mango dressing (incredibly sweet and different). I found the recipe at My New Roots which specializes in vegetables and healthy food options. This recipe is fairly simple once you blend the mango. 

3 cups cooked garbanzo beans (a.k.a. chickpeas) (about 2 cans)
1 red bell pepper
3 carrots
½ large jicima root (or any crunchy veg)
1 cup chopped spinach
½ cup cilantro
(Besides the garbanzo beans, the other vegetables are totally your choice. These are the veggies that I bought at the market, and that I had on hand in the fridge. Use anything you can to sop up all that delicious dressing, otherwise, the beans will be swimming in it! Try to get something green in ya – that’s where the spinach comes in, and you won’t even taste it. The cilantro, however, is NOT optional.)

1 large, ripe mango
¼ cup freshly squeezed lime juice
2 large green onions, with tops
3 Tbsp. extra virgin olive oil
½ tsp. sea salt
½ chipotle pepper in adobo sauce (substitute ¼ tsp. ground chipotle or use your favorite chili spice) 

1. Peel mango and place in a blender with all other dressing ingredients. Blend on high until uniform and creamy. It will look like a smoothie. Season to taste.
2. In a large bowl, pour dressing over garbanzo beans and let sit while you prepare the rest of the salad filling (at this point you will undoubtedly say, “Sarah, there’s way too much dressing.” Trust me.). 
3. As you chop up the vegetables for the salad, add them as you go and stir to get an idea on how much more you need. Stop when the salad is well-dressed but not super gloppy. 
4. Serve with sliced avocado and lime wedges on the side. Garnish with more cilantro, sprouts, pumpkin seeds, or whatever you have on hand. 

1 comment:

Erin {pughs' news} said...

Oh, yum! I wish I had that with me for lunch today...

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