Guest guest Posted October 30, 2005 Report Share Posted October 30, 2005 Reposted from our VGF files, this recipe for Broccoli Garbanzo Salad is delicious! I prepared it to go with the Tofu Croquettes for dinner today and we all enjoyed it. The flavors are tangy and good. The dressing was especially unique, as no free fats were used, but the olives (well blended in liquefier) gave a creamy marinade and nice flavor. A photo of this salad has been placed in our " photos " section under the category of " salads " . (The Tofu Croquettes photograph is in the category " Mains " ). Enjoy! ~ LaDonna ~ PS: If others have food photos to share, PLEASE DO! The files are set up so list members can add to our collection. Broccoli Garbanzo Salad 1 bunch broccoli -- broken into bite-sized pieces 20 ounce (570 g) can garbanzos (chickpeas) -- drained 1 can black olives -- drained 3 tablespoons (9 tsp) fresh parsley -- minced -OR- 1 tsp dried parsley 1/4 teaspoon oregano 1 teaspoon sweet basil 1 recipe tangy middle east dressing (see below) cherry or grape tomatoes for garnish Marinate first 6 ingredients in a generous amount of Tangy Middle East Dressing. Serve on a bed or salad greens or alfalfa sprouts. Garnish with cherry tomatoes and sprigs of parsley. Yields: 8 servings. ------------------------------ Tangy Middle East Dressing 1 cup ripe green olives, drained and packed 1/2 cup lemon juice 1/2 cup water 1 tsp salt 2 cloves fresh garlic Liquefy all ingredients. Add herbs of your choice for taste. Ripe green olives are best. Yield: 1 3/4 cup Quote Link to comment Share on other sites More sharing options...
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