Recipe by André Grisell
Made in three minutes and good to most hot food, or as it is, served with bread.
Top Review by mianbao
This makes a good salad. I cooked dry garbanzo beans, and used 2 cups for the salad. Even cooking the beans myself, the salad was not difficult to make, though it did take longer than opening a can. As things turned out, there was plenty of dressing, which was nice because I wanted to add some vegetables. I added tomato, cucumbers and parsley, without adding any more dressing or seasonings. It was fine for me. Thank you very much for sharing this recipe with us.
- 1 can garbanzo beans (chick peas)
- 1⁄2 lemon
- 1⁄4 onion
- 1 clove garlic, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper or 1⁄8 teaspoon dry chili pepper
- 1 teaspoon oregano or 1 teaspoon marjoram
- 3 tablespoons olive oil