Portuguese Garbanzo Bean Salad With Roasted Garlic Food

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD

Steps:

• Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
• Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

MOROCCAN GARBANZO BEANS WITH ROASTED PEPPERS RECIPE - (4.6/5)

Steps:

• Cook basmati rice, quinoa, or naan according to package directions. In a large skillet, sauté the onion in the olive oil until soft. Add cumin, coriander, turmeric, nutmeg, salt, and pepper and cook for one minute. Add the garlic and ginger and cook for 30 seconds. Then add the tomato paste and vegetable stock (or water) and bring to a simmer. Add the garbanzo beans and cook until the mixture thickens. Add the roasted red peppers, mint, parsley, and lemon juice and cook for a few more minutes until warm. Serve over basmati rice, quinoa, or naan.

FAVORITE GARBANZO BEAN SALAD

Steps:

• In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

PORTUGUESE GARBANZO BEAN SALAD WITH ROASTED GARLIC

Steps:

• Preheat oven to 425°F Slice 1/4 inch off top of head of garlic. Wrap garlic in foil. In a small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool.
• Meanwhile, in a serving bowl, mix garbanzo beans with basil and vinegar. Set aside.
• When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans.
• Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.

PORTUGUESE CHICKPEA SALAD WITH ROASTED GARLIC

Steps:

• Preheat oven to 425 degrees F. Slice ¼ inch off top of head of garlic. Wrap garlic in foil. In small baking dish , roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.

GARBANZO BEAN SALAD

Steps:

• Drain garbanzo beans and put into a bowl.
• Add all other ingredients.
• Mix well and refridgerate for 2 hours.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.