Garbanzo Bean Salad with Cougar Gold Cheese & Roasted Vegetables

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
Hearty, Vegetarian

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

Kosher salt

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.

Executive Chef Jamie Callison showcased this recipe on our Cooking Demo Stage at the 2017 National Lentil Festival. For more tasty recipes featured at Lentil Fest, click here.