Warm Garbanzo Tomato Salad Recipes

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Steps:

• Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
• Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
• When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

Steps:

• In a small bowl, whisk vinegar, 2 tablespoons oil, honey, Italian seasoning and cinnamon., In a large skillet, heat remaining oil over medium-high heat. Add beans, tomatoes, onion salt and garlic salt; cook and stir 5-7 minutes or until heated through., In a large bowl, combine romaine and croutons. Add bean mixture; drizzle with dressing and toss to coat. Serve immediately.

Steps:

• Remove the ends from the beans and cut into 1 1/2 inch lengths.
• Cook in boiling water until just tender, about 5 - 7 minutes.
• Drain well.
• Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
• Add balsamic vinegar and cook until liquid is reduced.
• Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
• In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
• Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
• Serve warm or at room temperature.

Steps:

• In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
• Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)

Steps:

• Drain garbanzo beans and rinse well. Let drain for five minutes or pat dry with paper towel.
• Place beans and balsamic vinegar in container to marinate while preparing other ingredients.
• Cut Tomatoes in 1 inch pieces, add salt, place in colander and let drain.
• Dice onions in 1/4 pieces.
• Dice bell pepper in 1/2 pieces.
• Chop parsley.
• Combine bell pepper, onion, drained tomatoes and marinated beans into large bowl (not the bowl you will serve in). Drizzle the olive oil, lemon juice and combine gently. At this point you can add more balsamic vinegar to suit your taste. Gently mix in parsley. Taste again and adjust salt and pepper. Serve.
• (I love using cilantro in place of parsley - try it!).

Steps:

• Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
• Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
• Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
• To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

Steps:

• Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
• Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)