TUSCAN BEAN SALAD 1 Can chick peas (aka garbanzo beans) 1 Cup loosely packed parsley, very finely chopped 2 Green onions 3 cloves garlic 2 Tbsp olive oil Juice of 1 large or 2 small lemons Pinch of oregano Salt & pepper to taste Notes: Rinse chick peas thoroughly. Use parsley of choice. I used Italian & curly parsley, very finely chopped. Add more or less olive oil and lemon as preferred. Comments: This salad is 1000 times tastier than it looks. The lemon and garlic make this salad tangy and addicting. Change up the flavors by adding other herbs (basil, sage, thyme, rosemary). For those not-so-green friends, cut the parsley and green onion down to half. One can of chick peas has aprox 21 grams of protein. Pea protein has become a very popular protein source and pea flour has also gained popularity in gluten-free recipes. While I used canned chickpeas in this recipe to show an easy to make recipe, I prefer to buy all of my beans dried (in the bulk section of health food store) and soak them over night, pour off soak water, then boil them until tender, draining off the cook water. It might seem like “a lot of work” for a salad, but I soak/cook my beans in larger batches so I can pull from them over several days, and make larger recipes to share with friends and neighbors.
Posted on: Fri, 01 Aug 2014 22:39:41 +0000
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