Garbanzo Bean Salad

garbanzo salad
Hummus is one of my favorite foods. In fact, I love it so much I am fairly sure it will give me cancer or something, because it is just too good. As I have mentioned before I will smear that stuff on just about anything, especially good flat bread.

But today (as often happens when the sun shines and the sky is blue) I am too lazy to pull out the food processor, so I am serving the traditional flavors of hummus in this “rustic” form. (“Rustic” is the euphemism we use for “not as well made as it could or should be.”) But hey … it’s a nice day and I’d rather be out in it. (The breeze blew all the crap in the air out to San Bernardino.)

Here I have doubled-down and added eggplant, the essence of baba ghanouj, which is essentially the same dish as hummus, made with eggplant rather than garbanzos. (Baba ghanouj is another dish I am suspect of … due to its lusciousness).

See the “Recipe” tab above, and look under “Summer” in the archives for my hummus and pita recipes.

INGREDIENTS

4 bulbs garlic
1 large eggplant
1/4 cup olive oil
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup tahini
Zest and juice of 1 lemon
2 TB. white wine vinegar
1 cucumber, diced
2 (15 oz.) cans garbanzo beans, drained and rinsed
1/4 cup flat leaf parsley, chopped
1 pint cherry tomatoes, halved
1 cup feta cheese, crumbled
2-3 cups pita chips

METHOD

  1. Preheat oven to 450˚F. Wrap garlic bulbs loosely in foil and roast until tender, about 30 minutes. Cool completely.
  2. Meanwhile, dice eggplant; toss with 2 tablespoons oil, salt, pepper, and spread out onto baking sheet. Roast in the same oven until golden brown, about 15 minutes. Cool completely.
  3. Cut cooled garlic bulbs in half cross-wise and squeeze garlic paste into a large bowl. Add tahini, lemon, vinegar, and whisk together thoroughly. Add cucumber, cooled eggplant, and beans; stir together and chill at least 30 minutes. Toss in parsley, tomatoes, feta, and serve with a handful of pita chips on the side.
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