Garbanzo Bean Salad
The Low Down!
Prep Time: 15 mins (20 mins if using roasted shallots)
Cook Time: 1 hour (If using roasted shallots)
Chill Time: 2 hours
Total Time: 2 hours, 15 mins (3 hours, 20 mins if using roasted shallots)
Serves 6
Ingredients
- 2-15 ounce cans garbanzo beans, drained
- 3 tablespoons red onion, chopped
- 8 shallots, roasted (Optional). See below for recipe.
- 3 cloves garlic, minced
- 1/2 cup chopped roasted beets (can substitute 1/2 cup red bell pepper)
- 2 tablespoons thyme finely chopped, plus a few sprigs
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 small handful arugula
- 1/4 cup chopped walnuts (optional)
- 1/4 cup crumbled feta cheese (Dairy-free: Omit or substitute nutritional yeast)
- Salt and pepper to taste
Instructions
- Combine all ingredients in a large bowl.
- Chill for 2 hours before serving. Taste and adjust seasoning. Top with feta cheese. Serve.
Roasted Shallots
Ingredients
- 8 large shallots (roughly the same size)peeled & ends trimmed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt & pepper to taste
- Thyme or rosemary sprigs (optional)
- 1 tablespoon butter
Instructions
- Preheat oven to 400F
- Remove outer peel from shallots and mix in baking dish with the olive oil, vinegar, and salt & pepper. Toss until evenly coated. Top with rosemary or thyme sprigs.
- Roast for 60 minutes or until the shallots are softened and lightly browned, turning/stirring them half way through. You could probably roast them for longer if you prefer the color to be even deeper.
- Remove from oven and add the butter. Toss to coat..