As promised, per request, I am posting some “catch up” recipes from my summer vacation cooking marathon at the Sharpes’ house!  The Florida weather was a mix of oppressive humidity and bright sunshine and we quickly fell into a “salad bar” state of mind.  My next few blog posts are the result of one such evening.

I normally make this flavorful salad using canned garbanzo beans (also known as chick peas), but because Larry had a bag of dried garbanzos from a visit to the local health food store, this day I cooked and used dried garbanzos.  If you do use canned beans, rinse them well!

The simple dressing enhances the nutty flavor of the beans, and, when served well-chilled, this is the perfect summer salad. I sometimes also add pieces of thinly-sliced raw cucumber to the mix so feel free to substitute here.  The salad goes well with any tasty cracker or pita chips.  If you are feeling a little of that oppressive summer heat in your area today, do try this one!  It is refreshing and tasty and so enjoyable!

Garbanzo Bean Salad

Ingredients

3/4 cup olive oil
2 T. red wine vinegar
1-1/2 t. salt
1-1/2 t. pepper
2 cups Garbanzo beans, drained
1 medium red onion, chopped and small dice
2 tomatoes, peeled, seeded, and diced
1 bunch fresh basil, to taste, torn small pieces

Directions Combine oil, vinegar, salt and pepper and whisk well. Add remaining ingredients and stir gently to thoroughly blend. Chill well and serve cold.