Athenian Garbanzo Bean Salad with Green Apple Vinaigrette
 
Prep time
Cook time
Total time
 
Serves: 4-6 salads
Ingredients
  • 3 cups garbanzo beans
  • 1 medium tart green apple (like a Granny Smith), chopped to a quarter inch
  • 2 tablespoons red onion, diced
  • ¼ cup golden raisins
  • pomegranate arils, from half of a pomegranate
  • ¼ cup fresh mint, finely chopped*
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • juice of half a lemon
Instructions
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, lemon juice, cumin, salt & pepper until emulsified. Set aside.
  2. In a large bowl, mix together the garbanzo beans, chopped green apple, diced onion, raisins, and pomegranate arils.
  3. Pour the dressing over the garbanzo bean mixture and gently toss to coat.
  4. If serving immediately, fold in the fresh mint.
  5. If serving later, place the salad in the fridge to chill for at least an hour and just prior to serving, chop and fold in the mint.
Notes
Once mint has been cut, it bruises easily and turns brown or black in color rather than a bright, fresh green. To avoid this, chop and add your mint to the salad just prior to serving.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/athenian-bean-salad-apple-vinaigrette/