June 13, 2007 | Filed Under Salad
Kalyn recently posted the above titled recipe for Weekend Herb Blogging. One look at it and I knew what I’d be having for dinner. After a long, hot day, it was the perfect recipe for me because it involved no cooking — practically no work at all. In addition to the ingredients that Kalyn lists, I added some red pepper flakes. The salad is light yet filling. According to Kalyn, the salad can last for two days in the fridge, however in her home it never lasts that long. She’s right. the salad was gone in my home within 30 minutes. No joke! They had firsts, seconds, and thirds. Thanks for the recipe, Kalyn. I plan on making it several more times this summer.
Paz (Still wearing her Mischief Mari designed apron)
Garbanzo and Tuna Salad with Red Peppers and Parsley
(Makes about 4 servings, recipe created by Kalyn)
1 can garbanzo beans (also called chickpeas)
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1 cup chopped parsley (I prefer curly parsley for this) Dressing:
3 T extra virgin olive oil
2 T fresh lemon juice
salt and pepper to taste
Put garbanzo beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels.
In small bowl, wisk together olive oil and lemon juice. Gently mix dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with fresh ground black pepper and sea salt and serve. This will stay good in the refrigerator for at least a day or two, but at my house it would never last that long.