Salads · Sides · Vegetables

Italian Garbanzo Salad

Italian Garbanzo Salad

Here’s one of my favorite pot luck recipes. It’s pretty simple, & really delicious. There’s a bunch of chopping, but other than that it pretty much makes itself, especially if you opt for the canned chick peas. This recipe fills my 4 quart mixing bowl! It makes enough to feed an army, so there usually are leftovers, which make an excellent next-day lunch. 

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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1½ cups dried garbanzo beans (may substitute 2 (15-oz) cans, rinsed & drained – just skip to step 3. Your nutrition information, especially sodium, will be different.)

2 – 3 fennel bulbs

about 1 pound cherry tomatoes

1 red onion

1 cup chopped fresh basil, plus a few small leaves for garnish (You may also want a little extra to add before serving to freshen it up if you make the salad ahead.)

½ cup balsamic vinegar

1 Tbsp extra-virgin olive oil

1 tsp freshly ground black pepper

½ tsp salt

4 small-medium garlic cloves, minced

½ cup (~2 oz) crumbled feta cheese

Preparation:

sorting chick peas
sorting chick peas

1.) The night before, pick over the beans, removing any small stones, dirt, or bad beans. Don’t skip this step – on several occasions, I’ve actually found a stone or small clump of dirt. If it’s the same size as a bean, it can sneak through the sorter! Rinse. Place in a large bowl or pot, and cover with water – at least 3-4 times more than your beans. Cover & let sit out overnight.

2.) In the morning, you’ll see the beans have grown as they absorbed water.

Transfer, with the water, to a pot. Place on stove, and bring to a boil. Reduce heat, and boil gently for about an hour.

Check frequently and add hot water as needed to keep the beans covered. Drain and cool.

3.) Chop the tomatoes – you’ll need 2 cups.

4.) To finely chop the fennel (you’ll need 2 cups), first cut off the fronds at a slight angle. Cut away the bottom.

Cut the bulb in quarters, and cut out the core at the base.

Slice crosswise & lengthwise, into fairly small pieces.

5.) Dice the onion (you’ll need 1¾ cups).

6.) Chop the basil (you’ll need 1 cup). If you’re making the salad more than a half hour in advance, save a little unchopped basil to freshen it up right before serving.

img_3721

7.) Combine all ingredients except the cheese in a bowl; toss well.Let stand 30 minutes (or refrigerate, bringing out of the fridge & adding a little more fresh basil ½ hour before serving); sprinkle with cheese.

Italian Garbanzo Salad
ready to mix

igsnutritionlabel

Adapted from Cooking Light Magazine

Italian Garbanzo Salad


Ingredients


1½ cups dried garbanzo beans (may substitute 2 (15-oz) cans, rinsed & drained – just skip to step 3. Your nutrition information, especially sodium, will be different.)
2 to 3 fennel bulbs
about 1 pound cherry tomatoes
1 red onion
1 cup chopped fresh basil, plus a few small leaves for garnish (You may also want a little extra to add before serving to freshen it up if you make the salad ahead.)
½ cup balsamic vinegar
1 Tbsp extra-virgin olive oil
1 tsp freshly ground black pepper
½ tsp salt
4 small-medium garlic cloves, minced
½ cup (~2 oz) crumbled feta cheese

Directions


1.) The night before, pick over the beans, removing any small stones, dirt, or bad beans. Don’t skip this step – on several occasions, I’ve actually found a stone or small clump of dirt. If it’s the same size as a bean, it can sneak through the sorter! Rinse. Place in a large bowl or pot, and cover with water – at least 3-4 times more than your beans. Cover & let sit out overnight.
2.) In the morning, you’ll see the beans have grown as they absorbed water. Transfer, with the water, to a pot. Place on stove, and bring to a boil. Reduce heat, and boil gently for about an hour. Check frequently and add hot water as needed to keep the beans covered. Drain and cool.
3.) Chop the tomatoes – you’ll need 2 cups.
4.) To finely chop the fennel (you’ll need 2 cups), first cut off the fronds at a slight angle. Cut away the bottom. Cut the bulb in quarters, and cut out the core at the base. Slice crosswise & lengthwise, into fairly small pieces.
5.) Dice the onion (you’ll need 1¾ cups).
6.) Chop the basil (you’ll need 1 cup). If you’re making the salad more than a half hour in advance, save a little unchopped basil to freshen it up right before serving.
7.) Combine all ingredients except the cheese in a bowl; toss well.Let stand 30 minutes (or refrigerate, bringing out of the fridge & adding a little more fresh basil ½ hour before serving); sprinkle with cheese.

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