This colourful salad is the perfect summer dish – light and fresh yet filling and satisfying. The baked garbanzo beans also make a healthy alternative to processed snacks.
The heat has not been letting up, so I have been looking to get a little more variety into my rabbit food consumption. You cannot have too many salad recipes, right? What else are we supposed to eat? I still struggle to believe that some people just “eat” gaspacho or drink a smoothie and are satisfied. I refuse to drink my calories and lunch or dinner should be chewable, even my mother’s gaspacho (recipe is in the works) is more of a cold stew than a cold soup. This salad recipe is the ideal summer recipe, because it is fresh and light. The baked garbanzo beans adds an interesting flavour and texture to the salad without having to add croutons. So when a little elf just left behind another one of these “recipes” (a glorified shopping list with instructions to bake garbanzo beans) the Spanish cook on TV made, I got excited because the last pasta salad (here) actually tasted great despite being an absolutely crazy combination. This “recipe” by Chef Oregano, as I like to call him because he puts a lot of oregano in everything, sounded no crazier than putting lentils on a salad. There was no way that this could turn out badly, the baked garbanzo beans even taste great as a snack so you could just make a few more whilst already at it. They could be a great healthy alternative for whenever you are craving a processed and unhealthy snack. I will not lie to you they do not taste exactly like chips, but they are a nice alternative to have around to enforce a healthier lifestyle if you wish to do so.
Mixed Summer Salad with Baked Garbanzo Beans
- 1 can of garbanzo beans
- paprika powder
- olive oil
- red wine vinegar
- any kind of lettuce (whatever variety you have or like) or/and fresh spinach
- 1 bell pepper, cubes or stripes
- 1/2-1 cucumber
- 2 tomatoes
- red onion, rings
1. Preheat the oven to 200°C.
2. Drain the garbanzo beans and season them to taste with salt, pepper, paprika and oregano. Drizzle a little olive oil over the garbanzo beans and stir them to make sure they are all coated with the spices and olive oil. Spread them out on a baking sheet covered with baking paper. Bake them for twenty minutes until golden and leave them to cool.
3. Mix a basic vinaigrette out of salt, pepper, parsley, red wine vinegar and olive oil on the bottom of your salad bowl.
4. Wash the salad and cut the vegetables into smaller pieces and add everything to the vinaigrette. Put the cooled garbanzo beans on top and stir everything together well. Taste it again making sure it is well seasoned before serving.