Tomato, Pepper, and Garbanzo Salad with Sumac
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 can garbanzo beans drained well
2 T balsamic vinegar
3 cups diced tomatoes or grape tomatoes cut in half
1 tsp. sea salt
1/2 cup sliced green onion
1 large yellow bell pepper, diced
1 cup finely chopped parsley
salt and fresh ground black pepper to taste
3 T extra virgin olive oil
1 T fresh lemon juice
generous amount of Sumac for sprinkling on the salad
Directions
Put garbanzo beans in colander and rinse well, until all foam is gone. Pick over beans and remove any skins, then let drain about 5 minutes . Put beans in plastic container with snap-on lid, add 2 T balsamic vinegar and turn over several times so all beans are coated with vinegar. Let marinate while you prepare other ingredients. Cut tomatoes in 1 inch pieces and put in colander. Sprinkle with salt, toss, and let drain well. While the tomatoes are draining, slice green onions and dice bell pepper in 1/2 inch pieces. Chop parsley with chef’s knife or mini-chopper. Drain the garbanzo beans, reserving the balsamic vinegar. Whisk the olive oil and lemon juice into the balsamic vinegar and season dressing with salt and fresh ground black pepper to taste. Put bell pepper, onion, drained tomatoes, and garbanzos into large bowl and stir to combine. Toss with as much of the dressing mixture as you need to moisten the salad to your liking. Gently mix in parsley, season to taste with salt and freshly ground black pepper, put in serving bowl, sprinkle with Sumac and serve immediately.