Step into NYC’s Haven’s Kitchen, a cooking school and café that focuses on food waste, sustainability issues and responsible sourcing. This garbanzo feta salad is an instant picnic classic — make it today!
Even people with an aversion to beans like garbanzo beans, or chickpeas, for their nutty flavor and firm texture. They can be a bit bland and dry by themselves, though, so this recipe adds flavor, texture, and color with feta, red onion, cucumber, and parsley. Feel free to use canned beans. The vinaigrette is the icing on the cake.
Reprinted with permission from The Haven’s Kitchen Cooking School
Ingredients
- 1 cup dried garbanzos, soaked for 8 hours, or 1 15-ounce can, drained and rinsed
- fine sea salt
- 1 small red onion, thinly sliced and held in ice water
- 2 Persian cucumbers or 1 small English cucumber, sliced 1/4-inch thick on the bias
- 1/4 cup crumbled feta
- 1/4 cup torn fresh flat-leaf parsley
Citrus Vinaigrette (makes about 2 cups)
- 1 cup mixed citrus juice, plus the grated zest of 1 lemon
- 1 tablespoon Dijon mustard
- Fine sea salt and freshly ground black pepper
- 1 cup extra-virgin olive oil, or more to taste
Directions
For the vinaigrette
In a medium bowl, whisk together the juice, zest, mustard, a pinch of salt, and pepper to taste. Slowly whisk in the olive oil until well blended.
Finish with additional salt and pepper as desired.
For the salad
If using dried beans, after soaking, rinse the garbanzos, place in a medium saucepan, and cover with double their volume of water. Bring to a boil, reduce to a simmer, and cook until the beans are tender but hold their shape, about 45 minutes. Remove from the heat, add a large pinch or two of salt, and let sit for 15 minutes. Drain and put in a large serving bowl.
While the garbanzos are cooking, make the vinaigrette.
Drain the red onion and add to the garbanzos. Add the cucumber, feta, and parsley, drizzle on about ¼ cup of the vinaigrette, and toss to combine. Add more dressing and salt to taste. Serve at room temperature or chilled.
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