Hungry for a tasty salad and remembering that I had some frozen garbanzos in the freezer that I had cooked a couple of weeks ago, I wondered what I was going to make. Many times I will have something on hand that I want to use and will look through various cookbooks or just think about it and make up something. In this case I remembered that I had seen a garbanzo recipe in the Tofu Quick & Easy book by Louise Hagler. This is my adaptation of Hagler’s recipe. I think you’ll like it. It’s extremely easy and great for the taste buds.
20 ounces or so garbanzo beans. When I cook these beans in my slow cooker I always freeze enough to
put in several quart freezer bags. They certainly don’t take any time at all to thaw out in the summer!
1/2 lb very firm tofu (I had purchased some very firm tofu at Whole Foods Market. You need a tofu that can be grated and this just fit the bill. The expiration date had come and gone but the tofu smelled just fine so I used it with no ill results.)
1 cup fresh or frozen green peas
1/2 cup diced celery
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 sweet white onion, chopped
1/4 cup fresh cilantro, minced (I didn’t have any cilantro so used 1/4 teaspoon coriander.)
Assemble the above ingredients and then pour the dressing that follows over the top. Gently mix all ingredients together.
1/4 cup olive oil
2 tablespoons apple cider vinegar
Juice from 1 lemon. (You might want to add more lemon juice when salad is assembled.)
1 teaspoon curry powder
1/4 teaspoon coriander powder. (This is if you don’t have the fresh cilantro.)
1 1/2 tablespoons miso (sweet white is probably the best.)
1/4 teaspoon freshly ground back pepper
1/4 teaspoon garlic salt
Blend the above ingredients together with a wisk and pour over salad. Chill and serve over romaine lettuce or some similar lettuce. Personally I never use iceberg as it has very little value in the way of nutrition.