Garbanzo Bean Salad with Cougar Gold Cheese & Roasted Vegetables
Created By: Executive Chef Jamie Callison, Washington State University
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 4 main dish or 8 starter servings
Recipe courtesty of Executive Chef Jamie Callison, as featured in The Crimson Spoon cookbook. Photo courtesy of Ashley Callison.
Chef's note: "This dish highlights the sweetness and intense flavor of roasted vegetables, accented by the clean, fresh taste of Palouse-grown garbanzo beans. Individual servings can be prepared on plates, or you can make one large salad."
PNW Co-op's York and Pedrosillano garbanzo beans are equally delicious in this recipe.
Ingredients for Salad and Roasted Vegetables:
3/4 cup dried garbanzo beans, rinsed and sorted
1 medium zucchini, medium diced (about 1½ cups)
1 medium yellow squash, medium diced (about 1½ cups)
1 medium red bell pepper, medium diced (about 1¼ cups)
½ red onion, small diced (about 1 cup)
1 Tablespoon olive oil
Fresh ground black pepper
1 cup medium diced heirloom or best quality ripe tomatoes
⅓ cup Lemon Olive Oil (see recipe below)
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped garlic
2 cups assorted baby salad greens
2 cups arugula
½ cup (2 ounces) crumbled Cougar Gold cheese, or artisan style sharp cheddar cheese
Ingredients for Lemon Olive Oil:
1/4 cup extra-virgin olive oil
1 Tbs finely chopped chives or green onion
2 tsp fresh lemon juice
1/4 tsp kosher salt
1/4 tsp chopped fresh dill
1/8 tsp sugar
Fresh ground black pepper
Instructions for Salad and Roasted Vegetables:
Rinse & sort dried garbanzo beans. Place in a bowl and cover with water; cover and refrigerate overnight.
Drain garbanzo beans and cover with two inches of salted water in a saucepan. Bring to a boil, reduce heat, and simmer until beans are tender, about 1 hour, adding more water during cooking if necessary. Drain beans and cool to room temperature; refrigerate until needed.
Preheat oven to 400° F. Toss zucchini, yellow squash, red pepper, and onion with olive oil. Transfer to a baking sheet; season with salt and pepper. Roast until vegetables are lightly browned and tender, about 20 minutes.
In a large bowl, stir together garbanzo beans, roasted vegetables, tomatoes , 3 Tablespoons Lemon Olive Oil, thyme, and garlic; season with salt and pepper. In a separate bowl, toss together greens, arugula, and remaining Lemon Olive Oil. Arrange greens on a plate and top with garbanzos and vegetables. Sprinkle with cheese.
Instructions for Lemon Olive Oil:
Whisk all ingredients together. Cover and refrigerate until needed.
Yield: 1/3 cup
Serving suggestion: Individual servings can be prepared on plates or you can make one large salad.