Garbanzo Bean And Sweet Pepper Salad Recipes

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.

GARBANZO BEAN AND PEPPER SALAD

Steps:

• In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.
• In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.

GARBANZO BEAN CASSEROLE

Steps:

• Drain the chickpeas and boil in fresh water for around 35 minutes. Pour off the water and leave to drain; the chickpeas must not be completely soft.
• Fry the onions, garlic and ginger in hot oil until translucent. Add the celery, aubergines, courgette and tomatoes and fry together for 2-3 minutes. Pour over the vegetable stock and simmer for around 15 minutes.
• Add the chickpeas and olives and cook for a further 10 minutes or so until the chickpeas are soft and the olives are heated through. Add the spices and season to taste with salt and ground black pepper.

GARBANZO BEAN AND PEPPER STEW

Steps:

• Cover the chickpeas with water and soak overnight. Drain.
• Place the drained chickpeas in a pot of salted boiling water, reduce heat and maintain a gentle simmer for 1 hour.
• Meanwhile, blanch the tomatoes in boiling water and plunge into to cold water to stop the cooking process. Remove skins and seeds and roughly chop. Slice the zucchini in half lengthwise and slice into bite-size pieces.
• Heat the oil in a large skillet or pot; add the onions and saute until soft and translucent. Add the tomatoes, peppers, zucchini and garlic and saute briefly, about 3 minutes.
• Drain the chickpeas, reserving 2 1/2 cups cooking liquid. Add the chickpeas and the cooking liquid to the skillet with the vegetables. Stir in the saffron and season with salt and pepper, simmer for 20 minutes.
• Melt the butter, add the arugula, and curry powder to the melted butter. Stir butter mixture into the finished stew. Serve with rice if desired.

GARBANZO BEAN AND SWEET PEPPER SALAD

Steps:

• In a large non-reactive bowl combine vegetables, beans and capers.
• In screw-top glass jar or glass measuring cup combine the remaining ingredients and shake or blend well.
• Pour over bean mixture. Toss well to coat.
• Cover and chill at least 4 hours.
• Serve on a bed of lettuce leaves or spinach leaves, if desired.

GARBANZO BEAN SALAD

Steps:

• Combine all of the salad ingredients in a big bowl.
• In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
• Refrigerate until serving or at least for a half an hour to let the flavors blend.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

GARBANZO BEAN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight.