Garbanzo Salad
from the kitchen of Sharmagne Leland -St.John
2 -15 ounce cans of garbanzo beans, rinsed and drained
4 tablespoons olive oil
1 teaspoon Himalayan pink salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 small red onion, finely chopped
1 cucumber, diced
1 red bell pepper, diced
½ cup fresh parsley, chopped
¼ cup freshly squeezed lemon juice
½ cup hummus
In a large bowl, combine the garbanzos, olive oil, Himalayan salt, black pepper and paprika. Mash the beans lightly with a fork until coarsely mashed. Add the onion, cucumber, bell pepper, hummus and parsley to the mixture. Drizzle with lemon juice and stir until all ingredients are well combined.
|
