Green Garbanzo Beans. That's all you have to know about this recipe: because they are the bomb. Check back tomorrow for a full nutritional breakdown. For now, take a look at this easy salad.
What you need
1 medium sweet potato, diced
coarse salt and freshly ground pepper
2 tablespoons oil
¼ cup finely diced red onion (about ¼ onion)
¼ cup Tessemae’s Red Wine Vinaigrette
1 pound (3 ½ cups) Green Garbanzo Beans
½ English cucumber, seeded and diced (about 1 cup)
¼ cup feta cheese, optional
What to do
Heat your oven to 450. On a large rimmed baking sheet, toss the sweet potato with salt, pepper and oil. Roast until tender and browned, tossing once halfway through, about 30 minutes total.
Toss the onion and Red Wine Vinaigrette together and let sit for 15 minutes. If your garbanzos are frozen, run them under cool water or microwave for 2 minutes to thaw. Be sure to dry them very well with paper towels or a clean kitchen towel before adding to the salad, or you will dilute the dressing.
Toss the sweet potato, green garbanzo beans, and cucumber into the bowl with the onions. Adjust seasoning with salt and pepper. Spoon into serving dish and top with the feta, if using.
Makes 6 cups