Healthy Spring Salad with Garbanzo Beans
Introducing our spectacular spring salad recipe featuring our amazing fresh garbanzo beans and green split peas. Sound tempting? This spring recipe is definitely more than tempting and makes a great side or main dish, try it for lunch someday.
In our efforts to promote healthy eating, we also like to pack our recipes full of deliciousness and you will find deliciousness in our vegan, gluten-free, soy-free spring recipe! Now that’s a big win, win!
As I sit here in the mountains and look outside at the deep, deep snow, the very thought of making this warm spring dish today is a little more than tempting. Our garbanzo bean and split pea spring salad gets it warmth from the varied textures and flavors, it’s not all about being served warm because it is fantastic served cold as well. That’s just how enjoyable it really is!
One of our biggest suggestions for using fresh garbanzo beans is to figure out your weekly meal plan and then prepare what you need for the week in advance. Prepared garbanzo beans will keep just fine in the refrigerator for 5 days or you can freeze them. This is a super easy way to serve up fresh instead of opening a can. This salad recipe is excellent served cold. In fact, we discovered it remains good for a couple of days in the refrigerator.
Spring Chickpea Salad
- Author
- Palouse Brand
- Prep Time
- 30 minutes
- Cook Time
- 35 minutes
- Servings
- 6
- Category
Salads, Soups
- Cuisine
American
Ingredients
- ¾ cup Palouse Brand Chickpeas, prepared
- ½ cup Palouse Brand Green Split Peas, prepared
- 1 tbsp. extra-virgin olive oil
- 1 medium leek, sliced
- 2 garlic cloves, minced
- 1 bunch of asparagus, cut into 1” lengths
- ¾ cup dried cranberries
- 1 cup fresh parsley, chopped
- 3 tbsp. fresh squeezed lemon juice
- ½ tbsp. pure maple syrup
- ¼ tsp. fine grain sea salt and lots of pepper to taste
- 2-3 tbsp. extra-virgin olive oil
Directions
- Using a large skillet, sauté leek and garlic together in 1 tbsp. oil for 5 minutes over medium heat.
- Season generously with salt and pepper.
- Add asparagus and dried cranberries, sauté for another 5-7 minutes, until just tender.
- Stir in chickpeas, split peas, and parsley.
- Heat for a couple minutes, then remove from heat.
- Whisk remaining ingredients together and pour over skillet mixture.
- Mix well and adjust with salt and pepper to taste.
Read more
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