There are several dishes I would love to share that contain garbanzo beans. First I need to start measuring ingredients while cooking, since there are so many instances where I make a dish, and then realize that I failed to record exactly what I used (for you measuring exact types of cook =)
I love using garbanzos in stews, hummus variations, salads, falafel sandwiches, and even tacos etc... This mint and spinach salad is really versatile. You can add really any thing to it, as long as you have a good balanced vinaigrette going into it with fresh and dried herbs. I usually use dried garbanzos and soak them over night, but you can use canned ones for time sake or if you like them better.
I've done this same salad with crumbles of Feta, or Gorgonzola cheese...this time around I felt like using low fat cottage cheese and added some dried dill on top. After i had wished it has a bit more of crunch, go ahead and crumble some pita chips into it, or toss a few nuts in to it, even some sugar snap peas would work.
Hope you try this, I've discovered how beneficial garbanzo beans are for us, and it has only added to my appreciation for them.
INGREDIENTS for 3 or 4 people:
15 oz can Garbanzo beans
10 cherry tomatoes cut in quarters or half's
1 hand full of mint leaves diced as small as you can
1/4 medium onion diced (red or yellow will do)
1 cup raw spinach roughly chopped
1 lemon's juice
Several drizzles of extra virgin olive oil
pinch of dill
salt to taste....don't be scared LOL
*Top with as much light cottage cheese as your soul desires and dust with a few shakes of dried dill!
DIRECTIONS:
Start in a large bowl with your garbanzo beans
Add tomatoes mint, spinach, and onions
Drizzle oil, sprinkle salt and dust with your dried herbs
There really is no right order, mix it up and then eat it up!
un abrazo,
Cari
