Guide to Organic Cooking By Shabi Guptha
Most Popula Organic Cooking Book
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Garbanzo Bean Salad

         1¾ cup Garbanzo beans (canned is good)
         1 small head Romaine Lettuce
         3 stalks Celery, diced
         1 Tomato, deseeded and diced
         ⅔ cup Scallion, minced
         3 cloves Garlic, pressed
         3 tbsp freshly squeezed Lemon Juice
         3 tbsp fresh Parsley, chopped
         2½ tbsp fresh Mint, chopped
         A dash of Extra Virgin Olive Oil
         ¼ cup Feta cheese
         Salt & Pepper to taste

    Remove and discard the outer layers of the romaine lettuce head and
    chop the remainder. Drain and rinse the beans if they’re the canned
    variety, and prepare the remaining ingredients.

    Then take a large salad bowl and leaving aside the chopped romaine
    lettuce and the feta cheese, toss the other ingredients together in the
    bowl. Add the salt, pepper and the olive oil to taste.

    To serve, lay the chopped romaine lettuce on your dish, scoop the
    garbanzo bean salad over the chopped romaine, and sprinkle on top
    with the feta cheese.

    The cheese is optional. If you don’t like cheese, the salad won’t suffer for
    it not being there.

Preparation Time: 15 minutes
Serves: makes 4 servings
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