Garbanzo Salad


Garbanzo Salad Recipe

serves 4 as a hearty salad you’ll eat as a meal

4 celery spears, diced
4 carrots, diced
1 medium onion, chopped
6 cloves of garlic, chopped
5 tablespoons olive oil
1 cup white wine
3 cups diced tomatoes or 2-14 ounce can
4 cups garbanzo beans, cooked
1 bunch of Swiss chard, or kale, roughly chopped
Juice of a lemon
Maldon sea salt
1/4 cup parsley, chopped


Sweat the celery, carrots, onion and garlic in a large sauté pan with a hearty swirl of olive oil. When just al dente, add the wine and let reduce for 5 minutes. Add the chopped tomatoes and garbanzos, mix and allow to cook for another 5 minutes. Next, add the Swiss chard and cook until it is wilted and bright green. Taste and season with salt and lemon juice. Upon serving, finish the salad with a hearty swirl of olive oil, scattered parsley and an adorning sprinkle of Maldon salt.

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