Garbanzo Bean Salad

Garbanzo Bean Salad
Garbanzo Bean Salad

Ahhhh, the dog days of Summer. Those long, hot, sultry days that cause most of us to look for meal ideas that are cool, easy to prepare and keep us as far away from the stove and oven as possible. It's also a plus when we find a recipe that keeps well if packing for a picnic or to take to work for lunch.

At this time of year, salads fit the description of our perfect meal. We love experimenting with different ingredients to add different and unusual flavors to our salad while still getting all of those health benefits that we love. This Mediterranean inspired salad does just that. It is light, cool, crisp and refreshing and perfect for those dog days.

We marinated our Sun Dried Tomato Flakes in olive oil and Sicilian Bread Dipping. The tomatoes go into the salad and the infused oil combines with rice vinegar to become the vinaigrette to dress the salad. Our Sicilian Bread Dipping Seasoning is hand blended from garlic, tomato, smoked sweet paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme and rosemary.

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Ingredients:
  • 1/3 cup olive oil
  • 4 oz Sun Dried Tomato Flakes
  • 1 Tablespoon Sicilian Bread Dipping Seasoning
  • 4 cups cooked and drained garbanzo beans or 2 cans, drained and rinsed
  • 1 cup artichoke heart pieces, drained and rinsed
  • 1 green bell pepper, cut into bite sized pieces
  • 1 bunch of celery, washed and sliced
  • 1 medium red onion, sliced thinly and cut into bite sized pieces
  • 1 bunch of celery, washed and sliced
  • 1 medium red onion, sliced thinly and cut into bite sized pieces
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup rice vinegar
  • 1/4 teaspoon Granulated Garlic
  • Salt and Pepper to taste
Instructions:
  1. In a small bowl, combine the SunDried Tomato Flakes, Sicilian Bread Dipping Seasoning and olive oil. Marinate at least 30 minutes or as long as overnight.
  2. Strain the tomatoes from the oil and reserve the oil for the dressing
  3. In a large bowl combine garbanzo beans, artichoke heart pieces, bell pepper, celery and onion. Toss to combine
  4. In a small bowl whisk together rice vinegar, Granulated Garlic, Salt and Pepper
  5. While whisking, slowly stream in the reserved olive oil
  6. Pour vinaigrette over the salad, add basil and gently toss to combine
  7. Serve at room temperature or chilled
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