Zucchini Garbanzo Bean Salad
This recipe was inspired by a recipe from Yotam Ottolenghi’s book “Jerusalem: A Cookbook”
A family BBQ was planned for Sunday and I knew that I would be gone for most of the day, so I had to do all of my preparations in advance.
I decided to make a salad that combines both cooked and raw ingredients. The cooked ingredients were prepared in advance, and the raw vegetables and dressing were added just before serving.
3 zucchini, cubed
⅓ cup dry garbanzo beans (or 1 can of garbanzo beans)
1 tsp baking soda
1 tsp cardamom
1 tsp allspice
1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
extra virgin olive oil
1 pepper, cubed
10-12 radishes, cut
1 small red onion, cubed
6 -8 oz feta cheese, cubed
5 tsp olive oil
2 tsp lemon juice
1 1/2 tsp sherry vinegar
1 clove minced garlic
1 tsp sugar
Salt and pepper to taste
- Soak the garbanzo beans overnight submerged in water and (GF) baking soda
- The next day, cook the garbanzo beans in clean water for about 30 minutes, or until soft. Drain. Heat a frying pan on medium heat and cover the bottom with a thin layer of olive oil. Add the cardamom, allspice, cumin, salt, and pepper, and mix well. Pour garbanzo beans into the spices and fry over medium heat for about 2 minutes, stirring well.
- Sautée the zucchini: add just enough olive oil to cover the bottom of a frying pan and heat well. Fry zucchini cubes about 5 minutes over medium to high heat, stirring occasionally, until nicely browned but still somewhat firm. Set aside to cool and refrigerate until ready to serve.
- When ready to serve: combine all dressing ingredients into a jar and shake well. (The dressing can be prepared in advance and refrigerated until ready to serve).
- Just before serving, combine zucchini, fresh vegetables and cheese. Pour dressing, mix well.
- Warm garbanzo beans to room temperature and add to the salad.