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
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.