AS SEEN ON YOUR LIFE A TO Z!
There is nothing better than fresh produce from the local farmers market, like this Mexican green onion, you just can’t buy it like this in the grocery stores. What’s a girl to do with a bunch of beautiful green onion bulbs??? Make one of her favorite garbanzo and lemon salads, that’s what!! This is such a simple salad and a GTK fav, it takes under 10 minutes to throw together and you can enjoy it all week long. We usually double the batch just to make sure we don’t run out too quickly…that would be bad!
To assemble the salad drain and rinse garbanzo beans and add them to a bowl. Add sliced bulb green onion, shaved parmesan cheese, chopped basil and a few tablespoons of our favorite lemon vinaigrette, season with S&P and just like that, you are done!!
You will have leftover lemon vinaigrette to enjoy the rest of the week as well. Drizzle it over your favorite green salad or a piece of salmon. We like to add a few large spoonfuls of this bean salad to a bowl of arugula and top with additional lemon vinaigrette to make it into a green salad. Adding a chopped avocado is also fab, because everything is better with avocado, right?
- 1 15oz can garbanzo beans, rinsed and drained
- ½ bulb mexican green onion (bulb green onion), sliced thin
- 2 Tbsp fresh basil, sliced into thin strips
- 1 Tbsp shaved parmesan
- 3 Tbsp lemon vinaigrette
- S & P to taste
- 1 shallot chopped
- 2 Tbsp honey
- 1 Tbsp dijon
- juice of 1 large lemon
- ¼ C olive oil
- kosher salt to taste
- In a medium bowl add garbanzo beans, sliced onion, shaved parmesan and basil. Drizzle with vinaigrette and season with S & P to taste. Store in an airtight container in the fridge for up to 5 days.
- Add first 4 ingredients to a blender or use an immersion hand blender. Slowly pour in the olive oil. Season with salt to taste.