Okay. Attention here. (Teacher rapping her ruler on her desk) This is your homework for tonight. You must go home and make this recipe, suit it to your tastes, and report back tomorrow on the results. Got the assignment? Good.
When I read about this recipe over at Farmgirl Fare, Susan raptured on about how delicious it was. Yea, yea, I thought. What’s another garbanzo bean salad? And yet there was something about what she had to say that piqued my interest. Maybe the feta? The cooked onions? The garlic? All those things in a cold salad? All of the above were reasons. And probably the photo doesn’t do it justice. My first bite, as I was making it, was sublime. How could those ingredients – all simple things, all items I had in my refrigerator or pantry, taste so darned good? Don’t know the answer, but it just is. Good. Susan mentioned that whenever it’s in her refrigerator somehow her fork finds its way into the bowl. Yep. I understand perfectly. Our leftovers probably won’t last through tomorrow (although I did make only half a recipe – using one can of garbanzos). Note to self: buy more cilantro and red onion (so I can make more in a few days).
Susan’s recipe called for kalamata olives (or oil-cured). I chose to eliminate those, but that’s just my personal choice. You can add them in. I also added some tarragon just because I had a small package of it about to go south. I may not have had enough green onion tops, but I think this salad is flexible. If there are ingredients in this you don’t like, switch them out, that’s all. Oh, I also used lime juice because I had fresh limes. There wasn’t time to chill it, but it made “no nevermind,” as they say. I’ll have to let you know if the leftovers are even more off the charts. The recipe came from a cookbook called Falling Cloudberries: A World of Family Recipes by Tessa Kiros.
So, friends. Are you going to make this right now or later? I recommend right now.
Garbanzo Bean Salad with Red Onion, Parsley, Cilantro, and Feta
Recipe By: Adapted from Foodie Farmgirl Fare blog 6/09, who got it from a cookbook called Falling Cloudberries
1/3 cup extra-virgin olive oil — plus more if desired
3 cups red onion — chopped
1/4 cup fresh garlic — finely chopped
2 cans garbanzo beans — (15 ounce) drained & rinsed (or 3 cups cooked garbanzo beans)
3/4 cup chopped fresh cilantro — (packed)
3/4 cup Italian parsley — (packed) chopped fresh flat leaf
1 1/2 cups chopped green onions — green parts only
1/4 cup fresh lemon juice — (or lime juice)
1 cup crumbled feta cheese
Salt and freshly ground pepper to taste
2 tablespoons fresh tarragon — minced (my addition – optional)
1. Heat 1/3 cup olive oil in a large frying pan and add the red onion, stirring to coat it with the oil. Cook the onion gently over medium or medium-low heat, stirring often, until the it is soft and starting to brown, about 10 to 12 minutes. Stir in the garlic and cook until fragrant, about one minute; don’t let the garlic brown. Remove from the heat and let cool.
2. In a large bowl, stir together the garbanzo beans, cilantro, parsley, green onions, and lemon juice. Add the cooled onion garlic mixture. You can also mix the onions and garlic into the beans while they’re still warm, and the other ingredients will help cool them down. Mix in the crumbled feta cheese and olives (if using). Add salt and freshly ground pepper to taste (remember that the feta and olives will already be salty) and up to ½ cup more olive oil if desired. Add tarragon, if using.
3. This salad tastes best if made ahead and allowed to sit for a few hours before serving. Serve at room temperature, with a squeeze of lemon and a drizzle of olive oil if desired. Note: Susan adds kalamata or oil-cured olives to hers. You can too.
Per Serving: 585 Calories; 26g Fat (38.6% calories from fat); 23g Protein; 70g Carbohydrate; 19g Dietary Fiber; 27mg Cholesterol; 381mg Sodium.