Wednesday, January 9, 2013

Greek Garbanzo Bean Salad

A Greek inspired vegetarian alternative to chicken salad made with a simple tahini dressing.  Bonus: no oil!  Love lemon?  Substitute the vinegar with fresh lemon juice. 

Makes 2 servings

1 Tbsp sesame tahini
1-2 Tbsp water
1 tsp red wine vinegar (or lemon juice)
1 garlic clove, minced or grated on a microplane
1/2 tsp dried oregano
Salt and pepper to taste
1/2 can garbanzo beans, drained and rinsed
2 Tbsp finely diced red onion
1/4 cup diced cucumber (seeds removed)

For serving:
Tortilla or lettuce leaves
Toppings: diced tomato, olives, roasted red pepper, avocado, chopped parsley or cilantro

In a small bowl, whisk tahini, water, and vinegar until blended.  Stir in garlic, oregano, salt and pepper. Set aside.
Add garbanzo beans to a bowl and coarsely mash. Add in onion, cucumber, dressing and stir to thoroughly combine everything.  Serve in tortillas, lettuce leaves, on salad, or as dip with pita chips.


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