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Athenian Garbanzo Bean Salad 2

Athenian Garbanzo Bean Salad with Green Apple Vinaigrette

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 -6 salads
Ingredients Method Notes

Ingredients
  

  • 3 cups garbanzo beans
  • 1 medium tart green apple like a Granny Smith, chopped to a quarter inch
  • 2 tablespoons red onion diced
  • 1/4 cup golden raisins
  • pomegranate arils from half of a pomegranate
  • 1/4 cup fresh mint finely chopped*
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • juice of half a lemon

Method
 

  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.