Roasted Lemon Chickpea Salad

Roasted Lemon Chickpea Salad
Created By: Chef Patty Brehm, owner of Kitchen Counter
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 4 servings
Hearty, Kid-approved, Vegan

Roasted Lemon Chickpea Salad
Recipe and photo courtesy of Chef Patty Brehm, owner of Kitchen Counter

1/2 pound dried Pedrosillano or York garbanzo beans, rinsed and sorted

2 to 3 lemons

1 cup diced red pepper

2 cups diced cucumbers

1/2 cup finely-sliced scallions

1 pint cherry tomatoes, sliced

1 bunch parsley, finely chopped

1 cup extra virgin olive oil

Optional: Fresh herbs, finely chopped (mint, basil, dill)

Sea salt to taste

Cracked black pepper to taste

Rinse & sort dried garbanzo beans, and soak overnight. Drain, cover garbanzo beans with a few inches of cold water, bring to boil, then simmer on medium heat until tender. (About 1-1.5 hours.) Drain and set aside.

Slice lemons in half and roast cut-side down in 350 degree oven until soft. (Approximately 20 minutes.)

Squeeze lemons over warm chickpeas, toss and let soak in for at least 15 minutes.

Add all veggies, herbs & olive oil. Toss again, then add sea salt and pepper to taste. Adjust seasonings as needed.

Serve at cold or room temperature.

For an entree salad, add feta, grilled chicken or fish.

Chef Patty Brehm showcased this recipe at the National Lentil Festival on the Cooking Demo Stage Aug. 18, 2018.

Enjoy more of Chef Patty's delicious recipes at her restaurant, Kitchen Counter, in Moscow, Idaho.