Thursday, August 8, 2013

Garbanzo Bean Salsa


This garbanzo bean salsa is so versatile it can go in a wrap, on naan, on an English muffin, or with chips. This particular night we had it on top of garlic naan and hummus. So flavorful and light yet filling for a summer dinner. If you have a dinner party and have vegan, vegetarian, or gluten-free guests, keep this salsa in mind to serve with corn tortillas or rice crackers!

Our Dinner

If you haven't used tomatillos before, these are a must! Tomatillos are also referred to as Mexican green tomatoes. They are covered with a thin parchment-like covering, similar to their cousin the cape gooseberry. Make sure you pick out green and firm tomatillos. Their flavor has hints of lemon and apple. Remove husk and wash before using. 

Tomatillos
The amounts for the ingredients are approximate. Adjust to taste (or based on what's in your fridge!).
  • 1 large tomato (I used a HUGE heirloom tomato), gutted (don't throw the guts away! drink up!), small chop (~ 1 cup)
  • 4 tomatillos, fine chop (~1 cup)
  • 1/2 cup sweet peppers, fine chop
  • 1 jalapeno, minced, no seeds (unless you like spicy!)
  • 1/2 medium sweet onion (~3/4 cup), fine chop
  • 1 lime, zest then juice
  • large handful of cilantro, fine chop
  • 1 can of garbanzo beans, rinsed
  • pinch of fine sea salt, adjust to taste
All ingredients go into a bowl, stir to mix well and enjoy! It's even better after an hour once the flavors have a chance to get to know each other.

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