Yield: 4 Servings

Ingredients

1 1/2 tbs olive oil
1 garlic clove, thinly sliced
2 tbs fresh basil, chopped
1/4 cup parsley, minced
1 large tomato, chopped
1 tsp capers
2 tsp balsamic vinegar
2 cups cooked chick peas/garbanzo beans
Salt and pepper to taste

Directions

Warm oil in a medium skillet over medium-high heat. When hot, add garlic then immediately turn down the heat to medium-low. Using a wooden spoon, swish the garlic through the oil; as soon as it turns golden, lift the garlic out and discard.

Add the basil, parsley, tomato and capers and stir until the tomatoes start to break down into pulp, about 5 minutes.

Place the beans in a glass serving bowl and add the tomato mixture. Toss well. Season with salt and pepper. Can be served at room temperature or chilled.

From: The Essential Vegetarian Cookbook
by Diana Shaw

For more information see our article: Grains and Beans Salads, courtesy, Rainbow Natural Foods.

Recipe published: Summer, 2006

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Vegetarian Recipes

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