Need more garbonzos (or, my new favorite lunch)
Oh my. I haven’t felt this way about a food in some time. And I definitely haven’t felt this way about a salad, maybe ever. It has been my lunch two days in a row, and if it weren’t for my super husband turning the other 4 cups of garbanzo beans (aka chickpeas) into lovely hummus, I’d be eating it right now.
It all started last week when I decided to make this wonderful gabanzo bean salad (with a double quantity of finely chopped arugala instead of herb,s because that’s what I had) for a lovely little Easter Monday dinner with friends. I cooked up a lot of beans. I made a lot of salad. I ate the leftovers with lettuce, vinaigrette and blue cheese for lunch the next day. I ate plain beans, greens, vinegarette and blue cheese then next day, and today. And I want more. Now. But alas, there are no cooked beans in the house. Maybe tomorrow?
The Vinaigrette (check out my very specific recipes)
I’m sure there are a lot of dressings that would be good on this, but I’m partial to this one: equal parts white wine vinegar & good olive oil, a fair spoonful of mustard (perhaps this amazing tarragon-dijon that ended up in my Easter basket via Everyday Wines Marquette), and a pinch of salt. Shake to blend.
Yummy Lunch Salad
- 1 cup (ish) garbanzo beans (if using canned, omit the salt from the vinaigrette)
- several large handfuls of lettuce (from the garden!!!)
- 2-3 Tbsp blue cheese, crumbled (if gluten free is important to you, please check the cheese)
- 2-3 Tbsp vinaigrette (see above)
Layer the container with the beans and dressing on the bottom, cheese and lettuce on top. Store in fridge until ready to eat (or until the appointed time comes, depending on your place of employment). Hold the container’s lid securely, flip upside-down and do a little shake-dance, because you’re about to have a great lunch. Return to upright. Enjoy!
This entry was posted on Thursday, April 28th, 2011 at 4:18 pm and is filed under Things we Made. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.