This is one of those dishes that I toss together with hardly a thought. It’s so easy and the fresh flavors are stunning – minced garlic, lemon zest, lemon juice, extra-virgin olive oil, fresh parsley.
Garbanzo beans – aka: chickpeas – are a great source of fiber, protein and several other nutrients. This is also a great made with cannellini beans instead. The key here is to use good quality beans – I like Bush’s as an easy to find, great bean – and a good quality extra-virgin olive oil.
I don’t truly follow a “recipe” for this, but here’s a basic idea:
Garbanzo Bean Salad with Garlic, Lemon and Parsley Recipe
- 1 can garbanzo beans, drained and rinsed well (I always buy low-sodium and also organic, if I can find them!)
- 2 medium cloves garlic, minced
- 2 tablespoons good quality extra-virgin olive oil
- 1/2 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh, coarsely chopped parsley
- Freshly ground black pepper
Combine everything in a bowl and toss well. Let sit for a 1/2 hour at room temperature before serving.
The key to this recipe is to add more of what you like and less of what you don’t. I love all the ingredients of this dish, so it literally bursts with the fresh garlic, lemon and parsley.
Another great addition to this salad? Freshly grated Parmesan cheese. Just a bit though – you want to let the fresh flavors really shine.
You can also add a few minced pepper flakes or fresh jalapeno, diced, to add a little kick to it. This is a recipe that you can really play with and customize and make your own.
And, I almost hate to tell you this because it’s sooooo delicious, it’s also really good for you.