Garbanzo Bean Salad

Recipe

PREP TIME: 15 MIN

COOK TIME: 20 MIN

Serves 4

Ingredients:

Salad-

• 1 cup of uncooked quinoa, rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 serrano pepper, finely chopped (optional)
• 1 ripe mango, peeled and diced
• 1/2 cup of roasted red bell peppers, diced
• juice of 1 lemon

Vinaigrette-

• 1/4 cup red balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• 2 cloves of garlic, minced
• salt and pepper to taste

Directions:

1. In a small saucepan, combine 1 cup of quinoa with 1 and 1/2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and allow to cool.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Taste and adjust the seasoning to your liking.
3. In a large salad bowl, combine the cooked quinoa, garbanzo beans, cucumber, cherry tomatoes, cilantro, serrano pepper (if using), mango, and roasted red peppers.
4. Squeeze the lemon juice over the salad and mix. Pour the balsamic dressing over the salad. Gently toss everything together to coat the ingredients. Adjust the amount of dressing according to your taste; you may not need all of it.
5. Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve the salad as a refreshing and satisfying side dish during your next family BBQ or as a light lunch.

“I guarantee your family and friends will enjoy this healthy and delicious hearty salad.” - Julietta, Teacher at Los Padres Elementary, BZP Approved School

BY JULIETTA MORGA