It's February so I thought it would be fitting to post this pink Garbanzo Beans and Beet Salad. February is also American Heart month and this salad is very heart healthy. And everyone needs a pink, healthy salad in their life, right?
I am a huge fan of garbanzo beans. Or should I say chick peas? Up until I was in college I always referred to these beans as ceci because that is what my father always called them. It is also how to say garbanzo beans in Italian. But since the can says garbanzo beans, that is what I am sticking with this time.
I grew up eating these beans often. We didn't eat them in a variety of recipes but mainly as part of a pasta fagioli or in a simple salad with and oil and vinegar. They are a great staple and I especially love them for lunch because they are filling, high in protein and fiber but low in fat.
My friend Michaela is an ambassador for Glory Foods. She is one of my foodie and cooking contest friends. When she gave me a can of these beans, the recipe possibilities that came to my mind were endless. But since I wanted to make something close to the tradition that I grew up with, I went with this Garbanzo Beans and Beet Salad. The ingredients I used were things I always seem to have in my pantry. I also love the combination of beets and garbanzo beans.
Don't you just love these new clear cans? Besides the fact that they are really cool to look at, I love to see what I am getting before I open the can.
This salad is perfect for lunch and I make it to keep in my fridge for a few days. I think it tastes even better the next day. There is no soggy wilted lettuce going in your refrigerator. It is something you might want to try making on Sunday night so that you can have a lunch salad for the next few days.
Happy weekend everyone! Is anyone cooking up something good or celebrating this weekend?
Garbanzo Beans and Beet Salad
- 1 15 ounce can Glory Farms garbanzo beans, drained
- 1 cup sliced beets already cooked, can be canned or jarred
- 1 teaspoon minced garlic
- 1 6 ounce jar of marinated artichokes, drained
- 1 avocado peeled, pitted and chopped
- 3 Tablespoons olive oil
- 1 Tablespoon white vinegar
- salt and pepper to taste
- 2 Tablespoons fresh chopped basil
- In a medium bowl, mix together beans, beets, garlic, artichokes and avocado.
- Drizzle over oil and vinegar. Mix well.
- Season with salt and pepper to taste.
- Mix in the basil right before serving.
***For full disclosure, I was given free product. As usual, all opinions are my own.