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Garbanzo Bean Salad

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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

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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

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Instructions

  1. Combine all ingredients in a large bowl. 
  2. Chill for 2 hours before serving. Taste and adjust seasoning. Top with feta cheese. Serve. 

Roasted Shallots

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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


 

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Instructions


  1. Preheat oven to 400F 
  2. 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.
  3. 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. 
  4. Remove from oven and add the butter. Toss to coat..

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