Summery Garbanzo Bean Salad (Vegan Friendly)

Name: Summery Garbanzo Bean Salad (Vegan Friendly)
Prep time: 15 min
Total time: 15 min
Yield: 6-8 serving(s)
Ingredients: 2 (15 ounce) cans garbanzo beans, rinsed and drained well; 2 garlic cloves, peeled and finely minced; 1/4 red onion, peeled and diced; 1/4 cup Italian parsley, minced; 6 dates, pitted and thinly sliced (she used deglet noors); 8 pitted kalamata olives; 1/2 teaspoon thyme (she used dried but you can use fresh if you have it); salt, to taste; black pepper, to taste; 1/4 cup extra virgin olive oil; lemon juice (juice of 1/2 lemon, approximately); 1/4 cup balsamic vinegar (dark); 2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)

Submitted by COOKGIRl

"Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!"

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photo by Random Rachel

Ready In:: 15mins
Ingredients:: 13
Serves:: 6-8

ingredients

Salad
2 (15 ounce) cans garbanzo beans, rinsed and drained well
2 garlic cloves, peeled and finely minced
¹⁄₄ red onion, peeled and diced
¹⁄₄ cup Italian parsley, minced
6 dates, pitted and thinly sliced (she used deglet noors)
8 pitted kalamata olives
¹⁄₂ teaspoon thyme (she used dried but you can use fresh if you have it)
salt, to taste
black pepper, to taste
Dressing
¹⁄₄ cup extra virgin olive oil
lemon juice (juice of 1/2 lemon, approximately)
¹⁄₄ cup balsamic vinegar (dark)
2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)

directions

Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
Whisk together the dressing and pour over the bean mixture. Stir gently.
Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
Yield is estimated.

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Reviews

I made half a batch, which was perfect as a side dish for three people. Great flavor, and so simple to throw together. For ZWT9

Random Rachel
This is amazingly delicious. The combination of the flavors is sooo good -- the sweet/sour syrupy balsamic along with the tartness of the lemon and of course the honey make a wonderful dressing. I have fallen in love with dates as of late and I love the addition of them in this salad. This salad can only get better over time. Adding to my Best of 2013 Cookbook. Made for NA/ME, September, 2013.

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