Colorful Garbanzo Bean Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Because this salad is most flavorful when it refrigerates for a few hours, it's a nice make-ahead option for lunch. âDiana Tseperkas, North Haven, Connecticut Ingredients:
1 medium sweet red pepper |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
6 cherry tomatoes, halved |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon grated lemon peel |
1/4 teaspoon pepper |
Directions:
1. Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon peel and pepper. Pour over bean mixture; toss to coat. Chill until serving. Yield: 4 servings.
|
|