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Spring Veggie & Garbanzo Bean Salad

It was a bit soggy during my trip to Philly, but that didn't stop me from getting in my miles.

It was a bit soggy during my trip to Philly, but that didn't stop me from getting in my miles.

I always travel with a few necessities- snacks like Rise Bars, a small bottle of hot sauce, and home made trail mix.  Sometimes I will pack a bit more, depending on where I'm going, for how long, and how I'm getting there.  

Last week I was headed to Philly for work.  I had some veggies in the fridge that needed used up, or steamed and frozen in cubes for smoothies.  I opted to make a salad which I placed in single serve containers to take for lunch on days I was working in an office.  Here's what I came up with...

Spring Veggie & Garbanzo Bean Salad

Ingredients:
1 C Dried Garbanzo Beans, soaked & cooked (Or 2 Cans, drained)                                                

2 C Broccoli, chopped & steamed slightly

1 C Snap Peas, chopped into bite size pieces

1 C Asparagus, chopped & steamed slightly

1/2 Bunch Flat Leaf Parsley, chopped

1 C Feta Cheese, crumbled

Dressing:                                                                                                                                              1/8 C Olive Oil

1/8 C Red Wine Vinegar

1 Tbl Herbes de Provence

1 Tsp Dijon Mustard

Salt & Pepper

Directions:

Combine cooked & cooled garbanzo beans, broccoli, snap peas, asparagus, parsley and crumble feta in a large bowl.  Stir to combine.  

Mix the dressing ingredients in a measuring cup.  You should have about 1/2 cup of dressing for the salad.  Top salad with dressing, and stir to coat.

Makes approximately 6 servings.


NOTES:  

  • I always soak my garbanzo beans in water & a Tbl of apple cider vinegar before cooking.  
  • You can add any veggies you like to this salad, this is just what I had on hand, and what was seasonal.
  • If you don't eat beans, feel free to substitute another protein like chicken or even tuna.
  • The dressing should be about 1/2 cup of liquid.  I prefer a little less oil than  "standard" dressings (as published in the recipe), and will often do 50/50 oil to vinegar or even 1/4 oil and 3/4 vinegar, depending on my taste.  

 

 

 

Montreal!

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