Healthy Spring Salad with Garbanzo Beans

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Recipe posted by Palouse Brand on March 16, 2017

Introducing our spectacular spring salad recipe featuring our amazing fresh garbanzo beans and green split peas.  Sound tempting? This spring recipe is definitely more than tempting and makes a great side or main dish, try it for lunch someday.

In our efforts to promote healthy eating, we also like to pack our recipes full of deliciousness and you will find deliciousness in our vegan, gluten-free, soy-free spring recipe!  Now that’s a big win, win!

As I sit here in the mountains and look outside at the deep, deep snow, the very thought of making this warm spring dish today is a little more than tempting.  Our garbanzo bean and split pea spring salad gets it warmth from the varied textures and flavors, it’s not all about being served warm because it is fantastic served cold as well.  That’s just how enjoyable it really is!

One of our biggest suggestions for using fresh garbanzo beans is to figure out your weekly meal plan and then prepare what you need for the week in advance.  Prepared garbanzo beans will keep just fine in the refrigerator for 5 days or you can freeze them.  This is a super easy way to serve up fresh instead of opening a can. This salad recipe is excellent served cold.  In fact, we discovered it remains good for a couple of days in the refrigerator.

spring salad

Healthy Eating Spring Recipe

prep_time 30 min
total_time 35 min
ingredients_number 12
servings_number 6
recipe_ingredients
  • ¾ cup prepared garbanzo beans
  • ½ cup prepared green split peas
  • 1 tbsp. extra-virgin olive oil
  • 1 medium leek, sliced into rounds
  • 2 garlic cloves, minced
  • 1 bunch of asparagus, ends off and cut into 1” lengths
  • ¾ cup dried cranberries
  • 1 cup fresh parsley, chopped
  • 2-3 tbsp. extra virgin olive oil
  • 3 tbsp. fresh squeezed lemon juice
  • ½ tbsp. pure maple syrup 
  • ¼ tsp. fine grain sea salt and lots of pepper to taste
recipe_directions
  1. Using a large skillet (we use our 12” iron skillet), sauté leek and garlic together in oil for approximately 5 minutes over medium heat.
  2. Season generously with salt and pepper.
  3. Add asparagus and dried cranberries, sauté for another 5-7 minutes or until just tender but still a little crisp.
  4. Stir in garbanzo beans, peas, and parsley.
  5. Heat for a couple of minutes and remove from heat.
  6. Whisk remaining ingredients together and pour over skillet mixture.
  7. Mix well and adjust with salt and pepper to taste.

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