|I like this Garbanzo, Tomato, and Cilantro Salad even more with the addition of avocado!|
(This recipe was revisited July 2011 and updated with better photos and the idea of adding avocado.) I first made this Garbanzo, Tomato, and Cilantro salad in 2006, right before I went to my first-ever Blogher conference (and how little I realized at the time how attending that conference would enrich my life!) Now I'm getting ready to go next month to what will be my eighth BlogHer sponsored event, and this recipe is ready for a little makeover. My fondness for cilantro has been well documented on the blog, and I got the idea of combining it with garbanzos and tomatoes from a blog called Imagnifique, but after I made the salad from the recipe I'd printed back in 2006, the blog had disappeared. Then in 2007 I spotted another version of the salad with Avocado, which I thought was an inspired addition. Thanks to Mooncrazy from Peanut Butter Etouffee for that variation. If you like cilantro, garbanzos, and tomatoes, I bet you'll love this simple combination.
Combine the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing.
Then mix the dressing into the drained garbanzo beans, using a bowl that's big enough to hold all the salad ingredients.
Cover the beans and let them marinate in the flavorful dressing for at least one hour. If you can leave them for a few hours, even better.
When you're ready to make the salad, if you're using avocado dice it and toss with 2 teaspoons of lime juice.
Cut up one cup of garden tomatoes, or if you're using grape or cherry tomatoes cut them in half lengthwise.
Chop up a generous bunch of cilantro (about 1 cup chopped cilantro.) I used to be more picky about getting out the cilantro stems, but these days I like the flavor of the small thin stems, so I leave them in.
Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing (with or without avocado)
(4 servings, recipe created by Kalyn with inspiration from a blog that no longer exists)
1 can garbanzo beans (chickpeas), rinsed well and drained
4-5 tomatoes or 1 cup cherry or grape tomatoes, diced in 1/2 inch pieces
1/2 cup green onion, sliced
1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef's knife or food processor
1 avocado, diced (optional, but good)
2 T fresh lime juice (plus 2 tsp. more for avocado, if using)
2 T extra-virgin olive oil
1/4 tsp. ground Chipotle chile powder (I used Penzeys, you could substitute hot sauce if you don't have ground Chipotle)
1/2 tsp. chile powder (mild)
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest from one lime
salt, fresh ground pepper to taste
Drain beans into colander and rinse until no foam remains. Let drain well. Mix together the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing, then put beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that's big enough to hold all the salad ingredients.) Let beans marinate in dressing one hour or longer.
If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. (You can skip that step if using cherry tomatoes or if your tomatoes aren't that juicy.) Thinly slice the green onions and wash, dry, and chop the cilantro.
Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.) Season with salt and pepper to taste and serve.
South Beach Suggestions:
This colorful salad is loaded with low-glycemic ingredients, which makes it a great choice for any phase of the South Beach Diet. Remember that beans are limited to 1/3 to 1/2 cup for phase one, so eat a small portion for that phase.
More Summer Salads with Garbanzo Beans:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chickpea (Garbanzo Bean) and Edamame Salad with Lemon and Mint from Kalyn's Kitchen
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette from Kalyn's Kitchen
Chickpea (Garbanzo Bean) Salad with Tomatoes, Olive, Basil, and Parsley from Kalyn's Kitchen
Mediterranean Garbanzo Salad from Poor Girl Eats Well
Jicama Pepita Garbanzo Salad from Use Real Butter
Curried Chickpea Salad from The Cooking Adventures of Chef Paz
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)