Summery Garbanzo Bean Salad (vegan Friendly)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cans garbanzo beans, rinsed and drained well
• 2 garlic cloves, peeled and finely minced
• 1/4 red onion, peeled and diced
• 1/4 cup italian parsley, minced
• 6 dates, pitted and thinly sliced (she used deglet noors)
• 8 pitted kalamata olives
• 1/2 teaspoon thyme (she used dried but you can use fresh if you have it)
• salt, to taste
• black pepper, to taste
• 1/4 cup extra virgin olive oil
• lemon juice (juice of 1/2 lemon, approximately)
• 1/4 cup balsamic vinegar (dark)
• 2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons agave (use agave or other suitable sweetener for the vegan version)

Recipe

• 1 place drained garbanzo beans in a non-reactive salad bowl. now add the remaning salad ingredients to the bowl.
• 2 whisk together the dressing and pour over the bean mixture. stir gently.
• 3 cover and refrigerate several hours for best flavor. serve at *room temperature*. the flavor of the salad we discovered is best the next day after it has marinated overnight.
• 4 garnish with freshly parsley and/or lemon slices if desired. i think the salad would taste delicious served over a bed of arugula or baby spinach.
• 5 yield is estimated.