Mediterranean Ceci Salad

Garbanzo beans, known as ceci in Italy, are a staple in my pantry. As you know from previous blogs, I’m a big hummus fan, and love to snack on roasted garbanzos. Ceci shows up again for lunch in this quick-to-make Mediterranean salad. It’s full of good stuff like fresh spinach, healthy garbanzos, tomatoes and cucumbers. Plus, a homemade lemony vinaigrette that blends all the flavors together. This lunch leaves you feeling satisfied and healthy on those days when you need that kind of boost. It took only minutes to make, even with all these ingredients. I was back to working from home in no time!

Mediterranean Ceci Salad

MEDITERRANEAN CECI SALAD
Makes 1 lunch salad

FOR THE LEMON VINAIGRETTE
3 T fresh lemon juice
1/2 tsp minced garlic
1/4 tsp ground cumin
salt & pepper, to taste
1 T olive oil

FOR THE SALAD
1/3 cup garbanzo beans, rinsed and drained
2 cups fresh spinach leaves, torn
1/4 cup quartered cherry tomatoes
1/4 cup cubed cucumber
1 green onion, bias-sliced
2 T chopped fresh Italian parsley
2 T crumbled feta cheese

Combine all vinaigrette ingredients in a small jar and shake well to incorporate olive oil. Set aside.

Combine all salad ingredients, except cheese, and toss to mix together. Pour vinaigrette, to taste, over top and toss to combine. Top with crumbled feta cheese.

More Garbanzo Love

And another hummus flavor to try. I want to share a recipe for Roasted Carrot Hummus with you. As much as I love Roasted Red Pepper Hummus from my last blog, I honestly didn’t think that carrot hummus could top it. It couldn’t be as flavorful, right? But, happy to report, it is. It might just surpass my love for Roasted Red Pepper. Give it a try and see what you think.

ROASTED CARROT HUMMUS
Makes about 2 1/2 cups

3 carrots cut into 1-1/2 inch chunks
olive oil to coat
1/8 tsp. each cumin, paprika, oregano, and onion powder, mix well
1 can (15.5 oz.) garbanzo beans
1/4 cup tahini
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2-3 cloves garlic, minced
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried parsley flakes

1. Prepare a baking sheet with parchment paper. Place carrots on sheet and sprinkle with olive oil and the spice mixture to taste (you may not use all of the spice mixture), toss to coat. Bake in a preheated 400 degree oven 30 minutes, until carrots are slightly browned and softened. Let cool to room temperature.

2. Meanwhile, add garbanzo beans, tahini, olive oil, lemon juice, garlic, paprika, salt, pepper and parsley into a food processor. Add carrots when cooled. Process for about 4 minutes until desired smoothness, stopping to scrape down sides a couple of times.

Although you can serve right after making, homemade hummus is best refrigerated and served the next day, giving it time to combine flavors and set up. It will keep refrigerated up to two weeks. To serve, sprinkle with a dash of olive oil and serve with fresh veggies and pita wedges. Also, try as a spread with a wrapped sandwich, or even as a base sauce for pizza instead of marinara—I tried it, and it’s fantastic!