Garbanzo beans (chickpeas)! Tomatoes! Cilantro! Avocado! Need I say more? I had to make this salad when I saw it. This is another one of Kalyn’s fabulous recipes. Oh, man! I feel like I’m in heaven when I eat this salad.
Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing (with or without avocado)
(4 servings, recipe created by Kalyn with inspiration from a blog that no longer exists)
1 can garbanzo beans (chickpeas), rinsed well and drained
4-5 tomatoes or 1 cup cherry or grape tomatoes, diced in 1/2 inch pieces
1/2 cup green onion, sliced
1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef’s knife or food processor
1 avocado, diced (optional, but good)
2 T fresh lime juice (plus 2 tsp. more for avocado, if using)
2 T extra-virgin olive oil
1/4 tsp. ground Chipotle chile powder (I used Penzeys, you could substitute hot sauce if you don’t have ground Chipotle)
1/2 tsp. chile powder (mild)
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest from one lime
salt, fresh ground pepper to taste
Drain beans into colander and rinse until no foam remains. Let drain well. Mix together the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing, then put beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that’s big enough to hold all the salad ingredients.) Let beans marinate in dressing one hour or longer.
If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. (You can skip that step if using cherry tomatoes or if your tomatoes aren’t that juicy.) Thinly slice the green onions and wash, dry, and chop the cilantro.
Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.) Season with salt and pepper to taste and serve.
It’s terrific to be able to blog once more. Thanks again to Klaus for fixing the technical problem on my blog. And thanks to all the readers who kept returning to my blog and your comments below.
Here’s a very simple and tasty chickpea salad recipe that I came across the other day. I had all the ingredients readily available and didn’t have to worry about doing some extra grocery shopping. Not only is the salad easy to put together, it’s flavorsome. The best part of the salad, to me, was the curry powder ingredient. It brought the taste of the other ingredients in the salad together. Oh, so delicious! I ate the salad with pita bread but I could have eaten it alone, with no bread to distract me. Perhaps, I’ll do that next time. This is a perfect salad for a hot summer day.
Curried Chickpea Salad
from Let’s Dish
1 (15.5 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 teaspoon curry powder
1 stalk celery, chopped
1/4 cup red onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
In a medium size mixing bowl combine chickpeas, garlic, curry powder, celery, onion, mayonnaise, lemon juice, cilantro, salt and pepper to taste.
Let’s Dish [note:]
I’m always on the look-out for healthy, protein packed lunches, and this chickpea salad fits the bill. It’s also great as a pita filling, or even between some slices of whole grain toast (you may want to mash it up a bit first). If you don’t care for curry, you can leave that out, and dill is great in place of the cilantro.