Welcome! I am sure you can only imagine the personal pressure I have put on myself to start off my blog with an AMAZING debut recipe. I kept going back and forth as to what type of first impression I might make to all of you lovely friends and friends-of-friends or random foodies who have stumbled my way. I have been thinking if I start off with a salad recipe, or a pasta dish or maybe an elaborate entree, that it will put me in the wrong “box”. Eventually after I pushed all that nonsense out of my head, I realized all I can do (and all I can ever do in the future) is share with you what I am really excited about right now. And there are two things that I am really into right now; clean eating and garbanzo beans.
Did I loose you on the second one? Humor me for a half second. These little guys are little super foods that most people like but don’t utilize enough. Here are just some of the reasons they are good for you- they are one of the best (if not THE best) sources of fiber, they are an excellent source of manganese, folate and tryptophan as well as good sources of iron and protein. With 65-75% of the fiber found in garbanzo beans being insoluble fiber, they are friends for your digestive tract 🙂 Lastly, these beans decrease cardiovascular risk and support better regulation of blood sugar. WOW all of that in one little bean!
The added bonus is that they are versatile and create substance for non-meat meals. Chick peas are not just for hummus people…not to discredit hummus, that actually is one of my favorite condiments ever.
Having said all of that I would like to share with you this little dish I call Garbanzo For Apples Salad. Good food does not have to be complicated or intimidating. I find that my favorite go-to recipes are the ones that take the least amount of effort while still having incredible flavors.
For any great tasting dish you must start with the best ingredients you can access/afford. If you follow the good, better, best philosophy then garbanzos beans would go like this; GOOD- canned, BETTER- frozen, BEST- dried. I realize not everyone has the time or desire to start off with the slightly unattractive dried garbanzo bean, but trust me when I say that the flavor is completely worth the effort.
I don’t want to assume that everyone would know the process of using dried beans so here is a quick explanation:
Soak the chickpeas for up to 6 hours (or just do what I do and throw them in bowl w/water before I head to bed). At the end of the soaking time, wash the beans thoroughly under cold running water. Cook the beans in a large pot with lots of water for approx. 1.5 hours at a simmer. Drain and cool.
So that’s it, follow these simple steps, use the freshest ingredients you can and then pair this salad with a grilled veggie burger or pile it onto a mountain of raw spinach and call it a meal!
Garbanzo For Apples
Prep Time: 15 mins.
Inactive Time: 1 hour to chill
Total Time: 1 hour & 15 mins
2 cups garbanzo beans (from your source of choice)
2 apples, chopped (I like you use 1 Granny Smith and 1 Gala…actually my daughter thinks the more apples the better this salad tastes, so pile in as many as you wish)
1 red bell pepper, chopped
1/2 small red onion, chopped
1 jalapeño pepper, chopped finely
1 celery stalk, chopped
3 tsp red wine vinegar
5-6 tbsp of extra virgin olive oil
2 tbsp honey (if you do not eat honey you can also substitute pomegranate molasses)
1 tsp Dijon mustard
1/2-1 tsp of chili flakes
juice of half of a lemon
Salt and pepper to taste
Toss all ingredients in a large bowl. Whisk together dressing ingredients in separate bowl. Combine together and place in fridge for at least an hour before consuming but overnight is great too. Chilling this salad really helps sweeten the apples and marinate all the flavors into the garbanzo beans.
Sadly, this salad does not keep in the fridge longer than about 2 days so try to consume within the first day or so (which never seems to be a problem in my house!)