Recipe by COOKGIRl
Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!
- 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)
Directions See How It's Made
- Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
- Whisk together the dressing and pour over the bean mixture. Stir gently.
- 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.
- 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.
- Yield is estimated.