Buon Giorno, Dear Readers
Grazie for clicking back in! Hope your summer has been refreshing for you.
A life long family friend unwittingly gave me this recipe via my mother. It is a wonderful summer salad featuring garbanzo beans and garden fresh ingredients just right for this time of year. Featured years ago in the Cleveland Plain Dealer, this recipe is from the cookbook 'La Dolce Vegan' by Sarah Kramer.
Ingredients
2 16 oz can of garbanzo beans, rinsed and drained
1/2 small red onion, minced
1-2 garlic cloves, minced
1 large or two small tomatoes, diced
1/4 cup chopped fresh parsley
1/4 cup plus 1 Tablespoon extra virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method
In a large mixing bowl, combine all ingredients. Allow flavors to blend for at least one hour before serving. Overnight tastes even better.
**PS Garbanzo Beans and Chickpeas are the same-a-la-thing
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