great-sounding recipe: Greek-Style Chickpea Salad

[Guest guest]

I got this from " The Splendid Table. " I haven't made it but it

sounds really really yummy!!!

 

Val

 

 

Greek-Style Chickpea Salad

 

From The Best Light Recipe by the Editors of Cook's Illustrated.

Published by America's Test Kitchen, Brookline, MA. © 2006 by the

Editors of Cook's Illustrated. All rights reserved. Used with

permission.

 

Serves 6

 

This refreshing salad is excellent served over a bed of greens.

 

2 (15.5-ounce) cans chickpeas, drained and rinsed

1/2 small red onion, minced

1/2 large cucumber, peeled, seeded, and chopped (about 3/4 cup)

1/4 cup minced fresh mint leaves (spearmint, not peppermint)

1 ounce feta cheese, crumbled (about 1/4 cup)

1 tablespoon minced fresh parsley leaves

3 tablespoons juice from 1 lemon

2 tablespoons minced pitted Kalamata olives

1 tablespoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 small garlic clove, minced or pressed through a garlic press

(about 1/2 teaspoon)

Salt and ground black pepper

 

1. Toss the chickpeas, onion, cucumber, mint, feta, and parsley

together in a large bowl.

 

2. Whisk the lemon juice, olives, mustard, oil, and garlic together

in a small bowl, then toss with the chickpeas and vegetables until

combined. Season with salt and pepper to taste. (The salad can be

refrigerated in an airtight container for up to 3 day. Season with

additional lemon juice, salt, pepper, and oil as needed before

serving.)

[Guest guest]

That sounds really yummy, just for the fun of it I'd through in some kidney

beans, just to

stay balanced. After 46 years I have to fight to stay balanced, thank goodness

that we

can....

 

Bob

 

, " Val " <vjlawren wrote:

>

> I got this from " The Splendid Table. " I haven't made it but it

> sounds really really yummy!!!

>

> Val

>

>

> Greek-Style Chickpea Salad

>

> From The Best Light Recipe by the Editors of Cook's Illustrated.

> Published by America's Test Kitchen, Brookline, MA. © 2006 by the

> Editors of Cook's Illustrated. All rights reserved. Used with

> permission.

>

> Serves 6

>

> This refreshing salad is excellent served over a bed of greens.

>

> 2 (15.5-ounce) cans chickpeas, drained and rinsed

> 1/2 small red onion, minced

> 1/2 large cucumber, peeled, seeded, and chopped (about 3/4 cup)

> 1/4 cup minced fresh mint leaves (spearmint, not peppermint)

> 1 ounce feta cheese, crumbled (about 1/4 cup)

> 1 tablespoon minced fresh parsley leaves

> 3 tablespoons juice from 1 lemon

> 2 tablespoons minced pitted Kalamata olives

> 1 tablespoon Dijon mustard

> 1 tablespoon extra-virgin olive oil

> 1 small garlic clove, minced or pressed through a garlic press

> (about 1/2 teaspoon)

> Salt and ground black pepper

>

> 1. Toss the chickpeas, onion, cucumber, mint, feta, and parsley

> together in a large bowl.

>

> 2. Whisk the lemon juice, olives, mustard, oil, and garlic together

> in a small bowl, then toss with the chickpeas and vegetables until

> combined. Season with salt and pepper to taste. (The salad can be

> refrigerated in an airtight container for up to 3 day. Season with

> additional lemon juice, salt, pepper, and oil as needed before

> serving.)

>

[Guest guest]

Hi Bob,

 

I'm curious what you mean by " balanced " in this

context. Do garbanzo beans throw you off somehow? Or

is it just that you'd like even more protein in the

salad?

 

Bright blessings,

Sharon in CA

 

--- Bob <yogabob7 wrote:

 

> That sounds really yummy, just for the fun of it

> I'd through in some kidney beans, just to

> stay balanced. After 46 years I have to fight to

> stay balanced, thank goodness that we

> can....

>

> Bob

>

> , " Val "

> <vjlawren wrote:

> >

> > I got this from " The Splendid Table. " I haven't

> made it but it

> > sounds really really yummy!!!

> >

> > Val

> >

> >

> > Greek-Style Chickpea Salad

> >

> > From The Best Light Recipe by the Editors of

> Cook's Illustrated.

> > Published by America's Test Kitchen, Brookline,

> MA. © 2006 by the

> > Editors of Cook's Illustrated. All rights

> reserved. Used with

> > permission.

> >

> > Serves 6

> >

> > This refreshing salad is excellent served over a

> bed of greens.

> >

> > 2 (15.5-ounce) cans chickpeas, drained and rinsed

> > 1/2 small red onion, minced

> > 1/2 large cucumber, peeled, seeded, and chopped

> (about 3/4 cup)

> > 1/4 cup minced fresh mint leaves (spearmint, not

> peppermint)

> > 1 ounce feta cheese, crumbled (about 1/4 cup)

> > 1 tablespoon minced fresh parsley leaves

> > 3 tablespoons juice from 1 lemon

> > 2 tablespoons minced pitted Kalamata olives

> > 1 tablespoon Dijon mustard

> > 1 tablespoon extra-virgin olive oil

> > 1 small garlic clove, minced or pressed through a

> garlic press

> > (about 1/2 teaspoon)

> > Salt and ground black pepper

> >

> > 1. Toss the chickpeas, onion, cucumber, mint,

> feta, and parsley

> > together in a large bowl.

> >

> > 2. Whisk the lemon juice, olives, mustard, oil,

> and garlic together

> > in a small bowl, then toss with the chickpeas and

> vegetables until

> > combined. Season with salt and pepper to taste.

> (The salad can be

> > refrigerated in an airtight container for up to 3

> day. Season with

> > additional lemon juice, salt, pepper, and oil as

> needed before

> > serving.)

> >

>

>

>

>

>

 

 

 

 

 

 

[Guest guest]

Sharon,

 

The combination of Garbanzo and Kidney Beans are complementry proteins = to a

steak

from what I've been told. To have them during the same day is good to have them

balanced during the same meal for me is even better (don;t have to worry about

getting

them later).

 

Bob

 

 

, Sharon Wylie <swylie2002 wrote:

>

> Hi Bob,

>

> I'm curious what you mean by " balanced " in this

> context. Do garbanzo beans throw you off somehow? Or

> is it just that you'd like even more protein in the

> salad?

>

> Bright blessings,

> Sharon in CA

>

[Guest guest]

Bob, I think the complementation requires beans and seeds or beans

and diary, not beans and beans. Did I miss something?

 

Kathleen

On Mar 28, 2006, at 12:27 PM, Bob wrote:

 

> Sharon,

>

> The combination of Garbanzo and Kidney Beans are complementry

> proteins = to a steak

> from what I've been told. To have them during the same day is good

> to have them

> balanced during the same meal for me is even better (don;t have to

> worry about getting

> them later).

>

> Bob

>

>

> , Sharon Wylie

> <swylie2002 wrote:

>>

>> Hi Bob,

>>

>> I'm curious what you mean by " balanced " in this

>> context. Do garbanzo beans throw you off somehow? Or

>> is it just that you'd like even more protein in the

>> salad?

>>

>> Bright blessings,

>> Sharon in CA

>>

>

 

[Guest guest]

Remembered this from a nutrition class in College. The instructor said that

Kidney's &

Garbanzo's are equivlent to a steak....

 

Live & Learn,

 

Bob

 

, Kathleen DesMaisons <radiantkd

wrote:

>

> Bob, I think the complementation requires beans and seeds or beans

> and diary, not beans and beans. Did I miss something?

>

> Kathleen

> On Mar 28, 2006, at 12:27 PM, Bob wrote:

>

> > Sharon,

> >

> > The combination of Garbanzo and Kidney Beans are complementry

> > proteins = to a steak

> > from what I've been told. To have them during the same day is good

> > to have them

> > balanced during the same meal for me is even better (don;t have to

> > worry about getting

> > them later).

> >

> > Bob

> >

> >

> > , Sharon Wylie

> > <swylie2002@> wrote:

> >>

> >> Hi Bob,

> >>

> >> I'm curious what you mean by " balanced " in this

> >> context. Do garbanzo beans throw you off somehow? Or

> >> is it just that you'd like even more protein in the

> >> salad?

> >>

> >> Bright blessings,

> >> Sharon in CA

> >>

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

I have also learned that Beans are low in essential amino acid

methionine. Methionine will come from Dairy. Thanks for pointing it

out.

Kiran

, Kathleen DesMaisons

<radiantkd wrote:

>

> Bob, I think the complementation requires beans and seeds or

beans

> and diary, not beans and beans. Did I miss something?

>

> Kathleen

> On Mar 28, 2006, at 12:27 PM, Bob wrote:

>

> > Sharon,

> >

> > The combination of Garbanzo and Kidney Beans are complementry

> > proteins = to a steak

> > from what I've been told. To have them during the same day is

good

> > to have them

> > balanced during the same meal for me is even better (don;t have

to

> > worry about getting

> > them later).

> >

> > Bob

> >

> >

> > , Sharon Wylie

> > <swylie2002@> wrote:

> >>

> >> Hi Bob,

> >>

> >> I'm curious what you mean by " balanced " in this

> >> context. Do garbanzo beans throw you off somehow? Or

> >> is it just that you'd like even more protein in the

> >> salad?

> >>

> >> Bright blessings,

> >> Sharon in CA

> >>

> >

> >

> >

> >

> >

> >

> >

> >