#GREEK GARBANZO BEAN RECIPES HOW TO#

If you make this Greek Chickpea Salad or any other vegetarian sides on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. The recipe uses a fairly low amount of salt as a starting point and I usually add a bit more.Ĭhickpea Noodle Soup with Parsley and Lemon Season to taste: if you’re not adding feta or olives, you may want to add a little extra salt to make up for them.Add some vinegar: if you like a more acidic vinaigrette, add a splash of white wine vinegar to the mix.Too many seeds will make the salad a bit runny.

Choose a low-seed cucumber: english is the most readily available, but other varieties like suyo are excellent if you can grow your own or have access to a good market farmer.Newsletter Sign up for weekly updates and subscriber-only recipes. Storage: leftovers can be kept in a sealed container in the refrigerator for up to three days.įreezing: I don’t recommend freezing this recipe. The vinaigrette must be added in order to keep the avocado fresh. The salad can be prepared up to 24 hours in advance and stored in the refrigerator.

Make Ahead: if you want to make this in advance, no problem. The onion can be left out if you have a propensity to heartburn, and keep in mind that if you make this a few hours before you plan on eating it, the onion will mellow a lot in the lemon vinaigrette. Parsley would work in a pinch too.Ĭhange up the vegetables based on what you have on hand. Dried won’t be nearly as nice here and may overwhelm the salad. Olives will add another element of flavour as well.ĭon’t have oregano? Marjoram is the obvious sub, but mint or basil are good substitutions too. I’ve only just started a new batch so haven’t tried this, but it seems like it’d be really good. I think preserved lemon might add a bit of that salt kick if you’re craving it but don’t want to use cheese. If you eat cheese, of course traditional sheep feta or another type can be used. I’ve never found one I like – they just taste like salty tofu – so can’t recommend a brand or recipe. If you like vegan feta, it could be added here, no problem.

Oregano: fresh makes a big difference – see below for substitutions.

You can sub shallot here if preferred, and let the salad rest a little while if you don’t like it so sharp.

Onion: finely diced, to avoid a mouthful of onion.

If using feta, you can omit the avocado if preferred.

Avocado: a little bit to replace the texture of feta, but great for the healthy fats, too.

You’ll probably get a bit more liquid in the salad if using large tomatoes.

Tomatoes: cherry or small plum tomatoes are ideal, but larger types cut into chunks works too.

Be sure to rinse very well if using canned chickpeas.

#GREEK GARBANZO BEAN RECIPES HOW TO#

There are instructions in my book about how to cook chickpeas at home. Summer Greek Chickpea Salad Ingredients Ingredient Notes and Substitutions

Greek garbanzo bean recipes