Thursday, September 18, 2014
1/2 C dry garbanzo beans or 1 15 oz can
2 C Italian parsley leaves, about half a bunch
*juice of 1 lemon (about 1/4 C)
*1 clove garlic, pressed or minced
2 Tb olive oil
salt and pepper to taste
1. If using dry garbanzo beans, start soaking the night before. Two hours before, drain water and refill pot. Bring to a boil, reduce to simmer, and cook for about 1-1/2 hours. Drain. If using canned, just drain and rinse.
2. In a bowl, toss together beans and parsley leaves. Separately, combine lemon juice, oil, garlic, salt, and pepper into a dressing. Pour over salad and toss to coat. Chill. Toss again before serving.
3. If you feel it's a bit bland, add a bit of parmesan or feta cheese on top, or mix in something like diced tomatoes or mandarin oranges. Feel free to play with the salad.
Difficulty rating π