Garbanzo Bean Salad uses a garden of vegetables for a hearty meal or side dish. Tomatoes, green onions, bell peppers and celery combine with lentils and chickpeas for a hearty salad that’s perfect for a light lunch or on the go at a picnic or backyard cookout.
1/2 cup dried lentils
1 1/2 cups cold water
1 can (15 oz) chickpeas, drained (garbanzo beans)
2 Roma tomatoes, diced
4 green onions, chopped, including green tops
1 green bell pepper, diced
1 red bell pepper, diced
2 celery ribs, chopped small
1/4 cup fresh cilantro, chopped
juice of 1 lime
2 Tbsp olive oil
sea or kosher salt to taste
dash black pepper
red pepper flakes to taste
Bring lentils and water just to a boil over medium high heat. Reduce to low and simmer for 30 minutes until tender. Skim foam from the top as it forms and do not let the lentils boil.
Prepare chickpeas and vegetables as lentils cook. Place them into a large bowl, cover and keep chilled.
Slightly cool the cooked lentils and then toss them with the chilled vegetables.
Whisk together lime juice, olive oil, salt, pepper, and red pepper flakes.
Pour the dressing over the lentil and vegetable salad. Blend well and taste. Adjust seasonings as needed.
Chill salad and serve cold over a bed of romaine. Salad can also be tossed with chopped lettuce.