Apr 302010
Here is another recipe from my cookout last Sunday. Justine’s amazing Mediterranean salad based off a mix of several salads from this month’s Eating Well Magazine. This was also great with the addition of some feta cheese.
I got my camera back.
Yay! Depth of field again.
Toasted Garbanzo Mediterranean Salad
Ingredients
1 bag mixed field greens
1 bag romaine mix
3 cups green beans, lightly steamed
1/4 red onion, diced
1 pint cherry tomatoes
Handful of golden raisins
Jar of roasted red peppers, diced
1 can garbanzo beans, drained and rinsed
Directions
1. Dry the garbanzo beans and heat a medium skillet over meduim heat. Toast until just browned.
2. Meanwhile, in a large bowl toss the greens through the peppers.
Serve with a simple vinaigrette:
Extra virgin olive oil
Minced garlic
Balsamic vinegar
Coarse ground mustard
Salt and pepper, to taste
Honey (optional)
yay, love the pictures! I have never toasted chickpeas in a skillet like that, but it sounds really good.
I think a little fresh ginger in the vinaigrette would make this dish unstoppably good. And I think the raisins are probably what makes this salad. Just a little sweet pop. Note to self: buy raisins.
These are definitely my salad days.I've been indulging myself on the different salad recipes I've seen from blogs and this looks like something I cant wait to try.If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
I love chickpeas in salads and I am big on mediterranean flavor, so this is recipe I will have to try!