Mary's Garbanzo Bean Salad showed up on our Sunday dinner table from time to time! It was delicious, easy to make and full of nutrition. Come and take a peak of this easy to make high fiber, along with good nutrition, bean salad.
As a kid, I remember making this easy and delicious salad with my mom
in our kitchen for Sunday dinner. It was something we made semi regularly, and I think mostly for my dad. Who loved beans of all kinds. And olive oil. This salad is simply dressed with olive oil. That is really all it needs. Because all of the other ingredients are so fresh and flavorful! We usually had a large can of olive oil on the counter in our kitchen. Always imported from Italy. It was a big can, too big for my smaller kid's hands to handle! My dad would punch a hole in the top with his pocket knife. One hole, on two opposite corners of the can. One hole to pour out some oil, and the other hole to let the can breath.
The can of garbanzo beans would be drained into a colander,
and rinsed with fresh water. Then set aside to drain completely so no water would be added to the salad. Fresh parsley would be washed, and rolled in toweling to absorb excess water off the small leaves. Then the green onions would be cleaned, dried and sliced very thinly. Sometimes I would slice the onions, always with a reminder to "slice them thinly". After the green onions came the parsley, it was my job to pluck off the leaves, but mom always did the mincing. And she always chopped the garlic. Sometimes though, I was the one to peel the sticky cloves of garlic.
All the ingredients were added to a mixing bowl,
along with salt and pepper to taste and dressed with olive oil from the punched can. Then the salad was transferred to a serving bowl and set aside to marinade until dinner was served. Which usually wasn't very long after the salad was mixed together. Mostly because this salad is so quick and easy to make, it was completed after the roast came out of the oven to rest before being sliced and gravy being made from the drippings. While mom made gravy, I would get the potatoes mashed. And with that Sunday dinner was served....let's make Mary's Garbanzo Bean Salad.
Additional thoughts and tips for this recipe:
When I am out of fresh garlic, I do substitute my homemade garlic salt. Use what you prefer.
When using garlic salt, start with 1/4 teaspoon.
When serving more than four folks, do double the recipe.
And it goes without saying that his is a delicious starter for any meal, when served with sliced tomatoes and some crusty bread, that is perfect to dip up any flavorful oil, left on your plate...
Ingredients needed for this recipe:
- canned garbanzo beans
- fresh parsley
- green onions
- olive oil
- garlic
- salt
- fresh ground pepper
You will also need the following:
- can opener
- colander
- mixing bowl
- kitchen knife
- silicone spatula
- toweling
- cutting board
- serving bowl
Now we are ready to begin!
Mary's Garbanzo Bean Salad
from my mother's kitchen
1 16-oz can of Garbanzo beans, also called Chick Peas
4-6 green onions, depending upon size
1/2 bunch of fresh parsley
1 large or 2 small cloves of garlic
salt to taste
fresh ground pepper to taste
olive oil, as needed
Open the drain the beans, place in a colander and rinse with cool water, set aside to drain completely.
Wash the parsley and wrap in cotton or paper toweling to dry. Set aside while you prepare the green onions.
Wash, trim and dry the green onions. You will want 6 if they are thin, about 4 if they are more mature and thicker in size. Slice thinly and place into the mixing bowl.
Peel the garlic, and mince finely. Add to the mixing bowl.
Pluck the leaves off of the parsley stems, mince the leaves and place them in the mixing bowl along with the drained beans.
Dress with enough olive oil to mix well, making sure to not over dress the salad with oil.
Season to taste with salt and pepper. Set aside to marry the flavors together while you finish getting dinner on the table.
Transfer Mary's Garbanzo Bean Salad to a serving bowl, and serve.
Storage options for Mary's Garbanzo Bean Salad. Store covered in the refrigerator for up to three days. Do expect some changes in texture of the onions and parsley. But the flavor will still be delicious. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Mar's Garbanzo Bean Salad has
been included below.
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Printable "copy and paste" version:
Mary's Garbanzo Bean Salad
from my mother's kitchen
1 16-oz can of Garbanzo beans, also called Chick Peas
4-6 green onions, depending upon size
1/2 bunch of fresh parsley
1 large or 2 small cloves of garlic
salt to taste
fresh ground pepper to taste
olive oil, as needed
Open the drain the beans, place in a colander and rinse with cool water, set aside to drain completely.
Wash the parsley and wrap in cotton or paper toweling to dry. Set aside while you prepare the green onions.
Wash, trim and dry the green onions. You will want 6 if they are thin, about 4 if they are more mature and thicker in size. Slice thinly and place into the mixing bowl.
Peel the garlic, and mince finely. Add to the mixing bowl.
Pluck the leaves off of the parsley stems, mince the leaves and place them in the mixing bowl along with the drained beans.
Dress with enough olive oil to mix well, making sure to not over dress the salad with oil.
Season to taste with salt and pepper. Set aside to marry the flavors together while you finish getting dinner on the table.
Transfer Mary's Garbanzo Bean Salad to a serving bowl, and serve.
Storage options for Mary's Garbanzo Bean Salad. Store covered in the refrigerator for up to three days. Do expect some changes in texture of the onions and parsley. But the flavor will still be delicious. I do not recommend freezing this recipe.
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