Author Notes
Healthy and luscious this salad is great for light lunch. Garbanzo Beans is paired with garlic and other ingredients to make this tasty dish. This is a healthful, easy salad uses few ingredients, and will complement any meat or poultry dish if you serve it for dinner. —Melangery
Ingredients
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1 1/2 cups
cooked garbanzo beans
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1
carrot, peeled and shredded
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1
green apple, peeled and shredded
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1
Orange, peeled and diced
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1
garlic clove, minsed
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1/2
red onion, sliced
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2 tablespoons
hemp seeds
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1 tablespoon
lemon juice
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1 pinch
salt
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1 pinch
freshly ground pepper
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2 tablespoons
sunflower seed oil
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1/2
Boston lettuce
Directions
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To cook the garbanzo beans, soak the dried chickpeas overnight in cold water. Drain the garbanzo beans and put in a saucepan with enough cold water to cover generously. Bring to the boil over a high heat and cook for 10-15 minutes. Drain.
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In a large bowl mix together all the vegetables, fruits, grains and seeds.
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In a small bowl whisk together the lemon juice, sunflower seed oil, garlic, salt and pepper to taste. Drizzle over the salad, lightly toss the salad. Sprinkle fresh herbs on a top and serve.
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