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A staff meal at one of Danny Meyer's Union Square Hospitality Group restaurants is a far cry from pasta and "leftover whatever." We're crazy about Family Table, a new cookbook we hope will popularize the trend of feeding staff well and reaping the benefits. Here's a hearty garbanzo bean salad we'd totally order off the menu.

A staff meal at one of Danny Meyer's Union Square Hospitality Group restaurants is a far cry from pasta and "leftover whatever." We're crazy about Family Table, a new cookbook we hope will popularize the trend of feeding staff well and reaping the benefits. Here's a hearty garbanzo bean salad we'd totally order off the menu. 

It may be hard to imagine garbanzo beans as an object of desire until you have tried them in this warm garbanzo bean salad with crunchy fennel, red onion and a smoky vinaigrette. Like any dried beans, garbanzos need to be treated with a little respect, cooked only to the point where they still have some bite. Aim for a slow, consistent simmer, the best way to guarantee that they cook evenly. If the water boils, the beans will end up mushy on the outside and hard in the center.

Reprinted with permission from Family Table