Garbanzo bean and tomato salad

 

3 cans

garbanzo beans, 15-oz. size, drained
4 oz. feta cheese, crumbled
1 extra-large tomato, chopped
1/2 bunch green onions
3 Tbsp. fresh parsley
25 pitted black olives (the greasy kind)
2 ripe avocados, seeded and cubed
1-1/2 tsp. Frank Davis Vegetable Seasoning
1/2 tsp. black pepper
3 Tbsp. fresh-squeezed lemon juice
2 tsp. aged balsamic vinegar
6 Tbsp. extra virgin olive oil or pecan oil

Very simply, take a large bowl and gently combine all the ingredients.

Then toss, toss, and toss some more, until every ingredient is full distributed throughout the rest of the ingredients.

Then cover the bowl with a sheet of plastic wrap, place it in the refrigerator, and chill for 30-45 minutes before serving it as an accompaniment to a Mudbug Moonpie!

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Note: If you'd like to cook your own garbanzo beans (chickpeas) from scratch, you will need 2 cups of dried chickpeas and 6 cups of chicken or vegetable broth.

Bring the broth to a boil, stir in the beans, stir well, cover, and simmer the pot for about an hour or until the beans yield readily to gently pressure between your fingers.

 

© 2017 WWL-TV


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