In honor of two of the four members of my household who have recently gone vegan, here is a wonderful recipe which provides plenty of protein and tastes great. This comes from Whole Foods Market’s website (a great resource for recipes of all kinds). I’m planning to make this tonight–it’s quick yet provides everything we need for a nutritious meal. Please note that this recipe only serves 1, so be sure to increase it accordingly for your family. Bon apetito!
MEDITERRANEAN GARBANZO SALAD
Serves 1
This quick and easy meal is a testament to the satisfaction of a good main course salad and is just one example of how to include healthy, protein-packed beans in a warm-weather menu. It’s simple to double this recipe for two, or increase further to serve even more. Maybe it will become the summer potluck dish you’re famous for! Serve with pita chips or warm pita bread on the side.
Ingredients:
5 cherry or grape tomatoes, halved
1 small zucchini or yellow squash, halved lengthwise and thinly sliced
1/2 (15-ounce) can garbanzo beans, rinsed and drained
4 pitted black olives, such as Kalamata, halved
2 tablespoons roughly chopped parsley
1 tablespoon prepared balsamic vinaigrette or Italian dressing
1 tablespoon lemon juice
Ground black pepper to taste
2 or 3 lettuce leaves, torn into large bite-size pieces
Method:
Toss together all ingredients, except lettuce, in a large bowl. Arrange lettuce on a dinner plate and top with bean mixture.
NOTE: Some of the comments recommend adding sea salt and sweet red onion (both a must for our household) as well as additional lemon juice. One person recommended making a dressing of lemon juice, tahini, and ground cumin–I have not yet tried that recommendation.
