My Darling husband, Joseph, hates beans. It is sad really, because I love them. I can't get enough of them and he can't stand them.
I was loving this recipe, fresh tomatoes, fresh herbs and chickpeas. I was so in love with it, that he actually asked to try some. I think he felt like he really must be missing out on something if I was eating it for lunch 4 times a week.
And guess what.... He loved it! The taste and the texture of the chickpeas is completely changed when they are roasted and that is what makes this salad extra special. It is incredibly easy to prepare and with the few fresh ingredients that blend well together it makes the whole salad really shine.
Ingredients
For the salad:
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained and rinsed
2 teaspoons ground cumin
2 pints cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley leaves
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced green onion
Pinch of salt
Freshly ground black pepper
Directions
For the salad: Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
For the vinaigrette: Whisk the oil, vinegar, green onions, a pinch of salt, and a few grinds of black pepper together in a large bowl.
Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning.
