I’m willing to bet it’s happened to a lot of us. You walk into a BBQ, go to the picnic table to set down your contribution, and realize you aren’t the only one that has brought a potato salad, or pasta salad or green salad. And while I like all of those well enough, they do tend to be the standards when considering what salad to take to a potluck, so that’s why I often try to stir it up. Take something that is almost guaranteed that no one else will have brought.
This has led me to some interesting salads – ones that I might not have made if I wasn’t really on the look out for something different. My email box is constantly full of food newsletters and I follow publications and chefs on Facebook so there’s never a shortage of ideas. Like the recipe I saw on Food Republic that ultimately ended up inspiring the creation below.
This is a great salad – there’s no mayo to worry about if the salad is going to sit out, it’s good cold or room temperature and it doesn’t wilt in the heat. It’s got nice color, a variety of textures and is even better after it sits in the fridge a day or two.
The saying goes that variety is the spice of life. This salad offers variety, a bit of spice and might just kick a little life into the salad line up at the next summer gathering.
Smoky Garbanzo Bean Salad
Serves: 6-8
Ingredients
- 1½ tsp Dijon mustard
- ½ tsp red pepper flakes (or more if you like it spicy)
- 2 tsp smoked paprika
- 2 Tbsp fresh lemon juice
- 2 Tbsp champagne vinegar
- ½ cup extra virgin olive oil
- salt to taste
- 2-15 oz cans garbanzo beans, rinsed and drained
- 1 fennel bulb, trimmed and thinly sliced (about 4 cups)
- 1 red onion, cut in half and thinly sliced (about 3 cups)
- ½ cup fresh Italian parsley, finely chopped
Instructions
- In a small bowl, whisk together the mustard, red pepper flakes, smoked paprika, lemon juice and vinegar.
- Slowly whisk in the oil. Add salt to taste.
- In a large bowl, mix together the garbanzo beans, fennel and red onion.
- Toss with the dressing and stir in the parsley.
- Place in the fridge and let sit several hours, or even overnight, to let the flavors meld.
- Serve cold or at room temperature.
3.2.2708
