Everyone knows I love chickpeas (garbanzo) and making chickpea salads. I made a chickpea salad with very similar ingredients just over a year ago so I’m sorry for an almost repeat recipe but I loved the concept of this recipe that I had to revisit the recipe and create a new dressing.
The inspiration came from Trader Joes as they have a chickpea (garbanzo) salad, this time when I bought it, the vinegar really stood out, I knew I’d have to make a different dressing to compliment the salad. I also didn’t want to add onions so I added shallots, shallots give the flavor of garlic/onion so for me I get the benefit of both and I didn’t want the “crunch” of the onion.
Just like the last recipe, I drained and rinsed both the chickpea (garbanzo) and black beans
I cut the tomatoes but only used the skin, I left the flesh out as I didn’t want my salad to be runny
I put the cut tomatoes on top of the rinsed beans
I cut the shallots and added them to my bowl
I added the parsley and mint to the bowl
I made the salad dressing
tossed it all together, here is my finished product
This bottom photo was my inspiration…while I loved the Trader Joes one I felt it needed the following:
- More fresh tomatoes
- No onions
- More beans
- More parsley/mint
here is a photo of Trader Joes chickpea (garbanzo) beans salad on a spoon, on the left and my salad on the right, what you can’s see in the photo is the color difference as the Trader Joes salad was dull
I hope you enjoy this salad as much as we have. My daughter, Kelsi, ate this as an appetizer using crackers and topping it off with the chickpea (garbanzo) salad. I ate this as a side dish and it can easily be eaten as a vegetarian dinner. The salad dressing, for me, would be to sour for a simple green salad as it has a lot of vinegar in it.
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Thank you again ~ Patty Limatola-Tanenbaum