I was very excited to see my next issue of Food Network Magazine come in the mail yesterday. I was even more excited to see what the 50 recipe pull out was this time around – 50 Simple Salads! Each issue has a pull out booklet that basically Cliffs Notes 50 recipes in a specific category, and I always enjoy them – helps me brainstorm.
I found one salad of particular interest to me, so I put my own spin on it, toyed with the amounts and mixed and matched ingredients to create the Garbanzo Summer Salad.
The flavors are great together and the varying textures – the crunchy peppers and onions, the meaty garnabzos, the creamy avocado chunks are fabulous together.
This is going to make an awesome side dish to the flounder I am broiling for dinner. (Not to mention made a nice light, fresh lunch for me today!)
Garbanzo Summer Salad
a Lobster And Fishsticks creation
- 1 can Garbanzo beans, drained
- 1 jalapeno pepper, seeds and ribs removed and diced fine
- 1 medium tomato, diced fine
- 1/2 small red onion, diced fine
- 1 avocado, diced
- 1/2 tsp salt
- 3 tbsp lemon juice
- 1 1/2 tbsp olive oil
- 2 cloves garlic, grated
- 1 tbsp dried parsley, or 2 tbsp fresh, minced
- 3/4 tsp cumin
mix lemon juice, garlic, olive oil and seasonings together, set aside
place all other ingredients in a bowl, pour dressing over and toss to coat
chill to allow flavors to blend before serving