Garbanzo Bean Salad

Garbanzo Bean Salad

garbanzo-bean-saladSo I recently went out for dinner with a girlfriend to this super trendy microbrewery in Old Towne Tustin. The food was yummy, and the booze, oh the booze. If you have not had a chance to visit a microbrewery, I strongly encourage you to do so if you enjoy adult beverages! So, the booze was great, food was delicious,  and the company was amazing. We ordered a bunch of food, really just to make sure we weren’t obliterated within an hour.

One of the items we ordered was a garbanzo salad with fig balsamic vinaigrette. Now, don’t get me wrong, it was yummy, but I thought, “this isn’t living up to its full potential, there should be bacon.” Because bacon over everything. It adds depth and smokiness to just about anything. Plus, I wasn’t super into the fig balsamic vinegrete.

I’ve got to tell you, its difficult to try and recreate recipes from restaurants and sometimes, the results are horrifying. Thankfully, this one turned out nicely. While on the hunt to make this salad my own, I felt like the flavor and power was all in the dressing.

While I like to think I’m a modern Martha Stewart (sans the insider trading) there are certain things I just won’t get in to. Canning is one of those things. I admire people who can, can, and create delicious jams and jellies. I simply don’t have the patience or the fortitude to make that a thing that I do. I’m sorry, but if you can, you’re amazing.

With that said, I went out in search for a fresh way to make a bright vinaigrette. And then boom! I stumbled upon an orange marmalade and the grocery store. What a score! Definitely wanted some citrus but not straight lemon, so orange was a great choice. This salad is a happy mix of sweet and savory, with the bite of arugula, and the garbanzo beans. So good. I am crazy about garbanzo beans!garbanzo-bean-salad

 

 

YIELD: 2 servings

PREP TIME: 10 minutes

COOK TIME: 5 minutes (bacon cook time)

TOTAL TIME: 15 minutes

Ingredients:
1 can drained & rinsed Chickpeas

1/3 c Kalamata olives

1 c Arugula

1 Roma Tomato

1/4 c Red onion

3 slices diced Bacon

1/2 c Orange Balsamic vinegrette (see below)

S&p to taste

Orange Balsamic Vinaigrette

1/2 tsp fresh minced shallots

1 tsp orange marmalade

1 tbsp balsamic vinegar

1/2 c EVOO

S & P to taste

Squeeze of fresh lemon

Directions:

  1. Cook bacon completely and set aside to drain
  2. Mince the shallots and place in a separate bowl
  3. Combine the extra virgin olive oil and balsamic in the bowl with the shallots
  4. Add in tsp of orange marmalade, lemon juice, and season with S & P – add items in this order so you don’t over/under salt
  5. Cover mixture with saran wrap and let chill in the fridge while you prepare the rest of the salad
  6. Drain garbanzo beans of all juice from the can
  7. Place the arugula in the bowl you plan on serving (or eating) from
  8. Add the drained garbanzo beans, there should be a 2:1 ratio of garbanzo beans to arugala
  9. Roughly chop the bacon, and sprinkle over the arugula (you can use turkey bacon if you’d prefer)
  10. Chop red onions, tomato, and Kalamata olives in relatively similar sizes, add to the bacon arugula mix
  11. Admire how pretty and colorful the salad looks
  12. Add 1 tbsp of vinaigrette and mix COMPLETELY and try before you add more vinaigrette
  13. Add a piece of crusty, a glass of wine, put up your feet, and stuff your face without any guilt, Repeat

 

 

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