Recipe – Mixed Garbanzo Salad
By Linda on Mar 28, 2011 in Recipes | comments(0)
Linda’s comments: I made this recipe and let it sit over night. The longer it sits the better it is….I also added some rice noodles…depending on the size of the rice noodles, you might need to not use as much vinegar/oil OR you might need to add more.
Excerpt:
3 cups finely chopped organic fennel bulb2 cups chopped organic tomato1 3/4 cups finely chopped organic red onion1 cup chopped fresh organic basil1/4 cup balsamic vinegar2 tablespoon coconut oil (non flavor)1 teaspoon freshly ground black pepper1/4 teaspoon salt salt4 organic garlic cloves, minced2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained……Rice noodle (small package cooked lightly……1/2 cup (2 ounces) crumbled feta cheeseCombine everything, (except the cheese in a bowl) toss well. Let stand 30 minutes then sprinkle with cheese. Best if left to sit in fridge over night. If left to sit in fridge over night, wait to sprinkle the Feta cheese right before you serve it….