Greek Garbanzo Bean Salad

Posted in on the 14th September, 2012

Ingredients

  • Banyuls dressing:
  • 3 Tblsp. Banyuls (or good quality) vinegar
  • 2 Tblsp. grapeseed or canola oil
  • 1 Tblsp. extra-virgin olive oil
  • Salt and pepper, to taste
  • Miso sabayon:
  • 1 egg yolk
  • 2 Tblsp. lemon juice
  • 3 Tblsp. light, sweet miso kept cold
  • 1/4 cup freshly whipped cream, chilled
  • Salad:
  • 1 cup haricots verts or small green beans, blanched and shocked
  • 1 cup green wax beans, blanched and shocked
  • 1 cup sugar snap peas, blanched and shocked
  • 1 cup raw snow peas, picked and de-stringed
  • 1/2 cup freshly shelled English peas, blanched and shocked
  • 1/2 cup cranberry or kidney beans, cooked and cooled
  • 1/2 cup cooked and cooled garbanzo beans
  • 1 cup peas shoots, pea tendrils or fava bean leaves

In the Mediterranean and Middle Eastern regions of the world, the garbanzo bean is food royalty. It’s the legume responsible for the beloved creamy dip hummus. It’s pureed and fried to make falafel (deep-fried ball). And it’s the protein in Greek Garbanzo Bean salad. This fall/winter bean – although devoured in other parts of the world – still stands on the sidelines when it comes to American cuisine. Unlike the black bean, kidney bean or even the multicolored black-eyed pea, the enigmatic garbanzo suffers from an inferior complex in part to its mild flavor and sandy texture.

The garbanzo – also named chickpea and baby bud – has a level of “soybean reverence” in certain countries because of its historical background that dates back to biblical times.

Greek Garbanzo Bean Salad recipe Directions:

Blend all ingredients for dressing thoroughly in blender and season to taste. Set aside.

To prepare the sabayon, combine yolk and lemon juice in the top of a small double boiler. Whisk constantly over simmering water until eggs form a thick custard. Remove from flame, and fold in the cold miso (fermented soybean paste). Fold in the chilled whipped cream and set aside.

Combine beans, peas and shoots or tendrils in large bowl. Add dressing and toss thoroughly. Season, if necessary with salt and pepper.

Divide the sabayon equally among eight chilled plates, and gently spread over the bottom of each plate. Mound equal amounts of salad over the sabayon on each plate.

Original Garbanzo Bean Salad recipe yield: 8 servings

Some tips for making superior Greek Garbanzo Bean salad:

Among favorites, Greek Garbanzo Bean salad recipe mixing fresh produce with cooked beans such as cranberry, kidney and garbanzo. Dressed lightly with vinaigrette, Greek Garbanzo Bean salad tops a base dressing with miso (fermented soybean paste).

The combination of proteins and fermented beans is like a health powerhouse and delicious.

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