Wednesday, August 01, 2007

Days of Vine and Salad


A fellow blogger was looking for a healthy way to get more veggies into her diet, and I promised to share a recipe I like. This recipe is great this time of year in the States when fresh, beautiful tomatoes are plentiful. Plus, garbanzo beans (chickpeas) are super good for you. High in fiber and protein, coupled with pasta they make a great light lunch or dinner.

Garbanzos and Pasta Salad
1 can (19 oz) garbanzo beans, rinsed and drained
1/3 cup extra-virgin olive oil
2 or 3 tablespoons fresh lemon juice or red wine vinegar or a mix
2 or 3 tablespoons fresh cropped parsley
1/2 teaspoon dried oregano or fresh if you have it
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups small pasta (note: I use Barilla’s Plus Multigrain Pasta)
2 cups fresh, ripe summer tomatoes, cubed
1 cup diced celery
1/2 cup diced red or Vidalia onion

Combine the garbanzos, oil, lemon juice or vinegar, parsley, oregano, salt and pepper in a bowl and let stand while you cook the pasta in salted water. Don’t overcook the pasta—just until al dente. Drain, rinse in cool water and drain again. Add the pasta, tomatoes, celery and onion to the first bowl. Toss and serve at room temperature.


I remembered a photo I took at a Roman market and thought it would be appropriate here. I always carry a camera with me when I shop at local markets--in Italy, in Alabama or wherever. The shot of the tomatoes was made last year at Montgomery's Curb Market. And yes, they were as good as they look.

8 comments:

Sarge Charlie said...

To heck with that stuff, I had me a country fried steak, pole beans and mashed potatoes, and some fine banana pudding. That stuff you are making could not be part of the Alabama Kitchen Sink..........pass the grits please.......

Marsha said...

Thanks Shelia, I cannot wait to try it. PS I made banana pudding for dessert last night too.

Jay Croft said...

This is a variation on gazpacho soup, isn't it? Then I think it should be served icy cold.

Sheila said...

Oh, Sarge, I can't eat country fried steak every meal. I do miss my weekly fried catfish on Fridays. They don't seem to have any meat and threes here in Missouri. I'll bet the banana pudding was good.

Marsha, I was thinking of you when this recipe came to mind. Of course, kids might be picky with veggies. Good luck getting more of them in your diet. They really do fill you up and are good unless fried or cheesed up to death.

Jay, this works at room temperature but I usually chill it a bit first, and if there are leftovers, they are a great lunch. I've never made gazpacho soup but as a tomato lover, I bet I'd like it.

Marion said...

mmm...this is going to be great for supper tomorrow night, after I hit the Farmer's Market in the morning!

Thanks for the recipe, I love tomatoes as well...great pics, too, by the way.

Sheila said...

Marion, thanks. Hope to get up some photos with the new camera if I can figure it out.

Naomi said...

Good healthy recipe Sheila! I love tomatoes.

Sheila said...

Naomi,
The tomatoes here in the summer are so full of flavor and as you say, they are healthy. For once, something good for us also tastes great.