Simple summer garbanzo bean salad is my every day go to salad…. for breakfast and the rest of the day!
Yes, it’s my favorite breakfast salad and I eat it with pita bread. Is it wrong to eat a salad with pita bread you might ask, not in my book I say. Garbanzo beans are a pretty big deal in an Arab household; hello, hummus. Garbanzo beans are consumed all. the. time. In so many different ways. Boiled, pureed, with yogurt, with oil, with bread, without bread. I mean the varieties are endless.
I love this particular one because the beans are the perfect texture after they are boiled. The combination of the vinegar and oil is heavenly. The way the warm pita soaks up the vinegar and oil combo is perfect. And its literally so simple to make.
I found Tazah chickpeas in my local ethnic supermarket and literally put this salad together in less then 10 minutes. After you boil then wash, rinse and drain the chickpeas you basically just toss everything together. The greatest thing about this salad is that it tastes great if not even better cold the next day. But then again I’m one of those people that likes cold day old pizza so I dunno.
I will warn you, if you do not like vinegary taste then this salad will not appeal to you. The red wine vinegar is strong so be warned.
This light and fresh salad is perfect for a summer BBQ or any day of the week for that matter!
- 1 can Tazah garbanzo beans
- 1 cup water
- 1 small tomato, chopped
- 1/2 small onion, diced
- 1/4 cup Italian parsley, finely chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
Drain and rinse Tazah garbanzo beans. Add 1 cup of water and bring to a boil for about 10 minutes or until tender.
Drain beans and discard the liquid.
In a bowl, toss beans with remaining ingredients. Adjust salt and vinegar to taste. Enjoy!
Make it your own by adding other beans or veggies or lemon juice instead of vinegar!