Garbanzo Tomato Salad


I was excited to create this recipe using Kansas-grown garbanzo beans from 21st Century Bean Processing, located in Colby, Ks. I’m a huge fan of summer salads and it was great to cook my garbanzos so quickly in my Electric Pressure Cooker

Garbanzo Tomato Salad

2 cups cooked garbanzo beans (chick peas)
1 cup sliced grape tomato halves
1/2 small red onion
3 Tbs. minced Italian flat-leaf parsley

tomato salad

3 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. honey (I love to use raw Ks wildflower honey from Wilson, Ks)
1 tsp. ground cumin

Salt and pepper, to taste

In a large cast iron skillet, heat a bit of oil over high heat; when oil is shimmering, add cooked garbanzos, browning then off just a bit. Remove skillet from heat and let garbanzos cool.

In a bowl, combine cooled garbanzos with tomatoes, red onions, and parsley. Combine dressing ingredients well, then dress salad, gently tossing to coat well. Season salad to taste with salt and pepper.

Now You’re Cookin’,
Chef Alli

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