Garbanzo Fiesta Salad

I came up with this salad last summer, but it is easy to make in any season. Even people who are not fans of garbanzo beans seem to like this salad.  Maybe it’s the parsley or the lemon or the red onion. . . .


Drain two cans of garbanzo beans and empty them into a bowl.  

Add about 1/2 cup slices of red onions, and about 1/2 cup slices of red pepper.  

Add 3/4 to one cup of fresh parsley leaves, whole or rough chop (but separated from stems.)  Season with salt and pepper.  

Then make a vinaigrette:  1/2 cup extra virgin olive oil and 1/4 cup lemon juice (or light vinegar), 1/2 tsp salt, 1/2 tsp garlic, 1/2 tsp sugar.

If you want to take this to a pot-luck or picnic,  you can take the vinaigrette along in a container, and add at the last minute so that the parsley stays crisp.

Photo and recipe by Randa Dubnick; all rights reserved.


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