Monday, February 8, 2016

Garbanzo Bean Salad

This was a recipe we made in my very first cooking workshop!
It was simple, tasty and very simple to make. 
The attendees had a great time measuring and mixing the ingredients. 
They were very surprised that they could whip up such a yummy dish and that just by adding in quinoa it boosted the nutritional value and protein enough to be a complete meal or they could keep as is to use as a side dish or appetizer or in my case typically a light lunch to enjoy with a Shaklee Life Shake!
Reserve for serving:
1 oz feta cheese, crumbled
lettuce leaves (I recommend romain, makes it easier to handle while eating, or make it into a salad.)
Cut up & set aside:
1 can Garbanzo Beans
8-10 cherry or grape tomatoes, quartered
1 cucumber, peeled, seeded & diced
3-4 black olive, pitted and chopped
3 shallots, peeled and minced (use less if you are not a big onion fan)
1 tsp fresh oregano, minced
1/3 C olive oil
2-3 tbsp white wine vinegar
sea salt
freshly ground black pepper
*Optional: add cooked quinoa


Place beans, cherry tomatoes, cucumber and black olives into a mixing bowl.  
Whisk shallots, oregano, olive oil, vinegar and season with sea salt and pepper to taste. Combine beans with dressing. 

Place 1/2 cup bean mixture in individual lettuce leaves. 
Garnish with crumbled feta cheese.


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