When it comes to salads, I like mine to be:
- Easy and quick to make
- Super flavorful
This garbanzo beans salad took me less than 20 minutes to prepare, and it was an explosion of delicious flavors in my mouth! Even I was surprised at how good it turned out, so I knew I had to share it with you!
- I purchase all of my beans at Whole Foods (this one to be exact) because they have cooked beans available in cartons which is BPA free, compared to most canned beans.
- Always purchased your beans sodium free. It is much healthier to add your own salt at home. You will end up consuming much less sodium this way.
- Since most of these ingredients are fresh produce, try to purchase organic as often as possible.
- This salad is a great recipe to bring to work / school.
- 1 can of garbanzo beans (salt-free)
- 2-3 handfuls of kale, chopped
- 1 green onion stalk, chopped
- 5 kalamata olives, chopped
- 1/4 cup cilantro, chopped
- 1-2 tbsp raisins
- 1 tbsp flax seed meal
- 1/2 tbsp sesame seeds
- 1/2 avocado, cut into cubes
- 1/2-1 tbsp balsamic vinegar
- Juice from 1/2 lemon
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- Drain the garbanzo beans under running water until the cloudy and foamy liquid is gone. This will help prevent gas.
- OPTIONAL: Add your washed beans to a hot non-stick frying pan, so no oil is needed. Leave the beans cooking under medium-high heat while you make them rest of your salad, stirring the beans every 1-2 minutes to prevent burning. -> This step is completely optional, but I found that it makes the garbanzo beans a bit more firm, therefore making me feel more satisfied afterwords. Also, the slightly burn this leaves to the outer shell of the bean adds a nice flavor to the salad.
- While the beans are cooking, add the rest of the ingredients to a large bowl and mix it all together. Once done, add the beans, and move the salad into your final dish.
Thank you for stop by!
Did you try the recipe? Did you make any modifications? Did you make it for work? Share below! ;]