When I was young I used to wait for the chickpea man to show up. He pushed a cart over cobbled roads that passed by our house once a week. I would give him a shiny coin and in exchange he would roll a piece of newspaper into the shape of cone and fill it with roasted and salty chickpeas. It wasn’t until I came to the states that I realized garbanzo beans are chickpeas. I don’t think I’ve seen any carts roasting them here, but I know there are some roasting recipes in blogland somewhere. Garbanzo beans are no longer allowed on my menu so I do miss them. But, I hope you will enjoy this Garbanzo Salad from years back, as I continue my Summer Salad Series. My goal, delicious and satisfying dinner salads that keep you out of a hot kitchen. If you missed any of the other recipes in this series please click HERE.
What You Need
2 (15.5 oz.) Cans Garbanzo beans (I use S&W Garbanzo Beans – 15.5 oz can)
1/2 Cup Bermuda onion (chopped)
4 oz. Sundried tomatoes (I use half of an 8 oz. jar of Mezzetta Sun-Ripened Dried Tomatoes)
¼ Cup roasted red bell pepper (minced) I use 16 oz. jar of Mezzetta Roasted Bell Peppers)
1 Clove garlic (crushed)
2 ½ Tbsp. red wine vinegar
¼ Cup canola oil or light olive oil
Salt and White pepper to taste
Large Slotted spoon
Before You Start- in a colander rinse and drain garbanzo beans and pour into medium bowl.
Let’s Make it!
Add onions, tomatoes and bell pepper to beans. In small bowl combine oil, vinegar, garlic and salt and pepper, whisk well to combine. Pour over prepared garbanzo mix. Toss well with a slotted spoon. Cover to refrigerate for minimum of 2 hours. Using a slotted spoon serves 4 small eaters or 2 hungry eaters.
Katies Tid Bits* use remaining liquid for basting a cut in half zucchini before baking!
Will my Garbanzo Salad make it to your menu? Have you ever had roasted chickpeas?
I look forward to seeing you all back here tomorrow for the TFT ( Thursday Favorite Things party).
Have you signed up for the summer tablescape challenge?