Tuesday, September 2, 2014
Inquirer Daily News

Ensalada de Garbanzos

From The Latin Road Home, by Jose Garces

6 serving(s)

For the salad:

 

3 cups cooked garbanzo beans, drained and rinsed

1 cup cherry tomatoes, quartered kernels cut from 1 small fresh white sweet corn or 1/4 cup frozen white corn kernels, steamed

1 jar roasted red bell pepper, drained, rinsed (if packed in brine or oil), seeded, and chopped

For the dressing:

1 teaspoon minced garlic  (1 clove)

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon ground and toasted cumin seeds

For serving:

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons minced fresh cilantro

kosher salt and freshly ground black pepper

4 scallions (white and green parts), thinly sliced on the diagonal

1. To make the salad, combine the garbanzo beans, tomatoes, corn, and roasted pepper in a bowl, and mix well.

 

2. To make the dressing, combine all the ingredients in a blender, and puree until the mixture is smooth and emulsified.

 

3. To serve, pour the dressing over the salad, add the parsley and cilantro, and toss to combine. Season to taste with salt and pepper, and garnish with the scallions.

 

 

Per serving (based on 6): 428 calories, 20 grams protein, 66 grams carbohydrates, 13 grams sugar, 11 grams fat, no cholesterol, 40 milligrams sodium, 19 grams dietary fiber.

Tagged as: | Salad

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