Garbanzo Bean Salad (Vegan Tuna Salad)

Ingredients

  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons vegan mayonnaise or tahini (or both)
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow or dijon mustard
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill
  • 1/2 small onion, finely diced
  • 1 tablespoon chopped parsley
  • salt and pepper, to taste
  • squeeze of lemon
  • Optional mix-ins: diced raw fennel, chopped egg, toasted nuts

Directions

In a food processor pulse garbanzo beans into a chunky consistency.  Stir in the remaining ingredients.

I love to serve these open face on toasted wheat bread or on Trader Joe’s Gluten Free Norwegian Crispbread.

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Fava Beans & Chickpeas with Lemon juice and Crushed Garlic (Foul Mudammas)

Foul Mudammas is a traditional Lebanese breakfast or brunch. It is typically made with just fava beans, but I like to add garbanzo beans as well. It’s a delicious, lemony, creamy bean dish, rich with olive oil and a nice bite of garlic.
  • 1 can fave beans (see photo below), drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cloves garlic, smashed
  • 1/2 teaspoon salt, more to taste
  • Juice of 1 lemon, more to taste
  • 1 tablespoon olive oil, more for serving
  • Fresh tomatoes and parsley for serving

Directions

  1. Smash the garlic with a few pinches of salt in a mortar and pestle,. Add the lemon juice; allow it to sit while preparing the beans.
  2. Add beans to a medium pot and barely cover with water; cook until boilings, and then simmer for 15 minutes to soften beans.
  3. Drain the beans, reserving the water. Return the beans to the pan. Gently smash some of the beans to make a creamy consistency, Add the garlic and lemon juice and olive oil. Taste for seasonings. Add water until it reaches desired consistency, I like mine, with a lot of liquid (as pictured), while others prefer it more dry.



Garbanzo Beans with Browned Butter and Yogurt (Fatteh)

What may seem like an odd mix of ingredients is nothing short of heaven in a bowl. Lebanese Fatteh is a popular Middle Eastern breakfast consisting of garbanzo beans, toasted pita, yogurt, browned butter and toasted pine nuts. 
Serves 1-2

Ingredients

  • 1 can garbanzo beans, drained but not rinsed
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 toasted pita bread
  • 2 tablespoons butter
  • 2 tablespoosn pine nuts
  • lemon
  • olive oil

Directions

  1. Toast a piece of pita bread until crispy. Break up the pita into a serving bowl or plate. Set aside.
  2. With a mortar and pestle, smash the garlic and the salt until a paste is formed. Alternatively, add salt to minced garlic and smash together with a fork. Mix garlic/salt paste into the yogurt. Set aside.
  3. In a small pot, heat the garbanzo beans and 1/2 cup water until hot. Remove from heat and drain. Mix in garlic/salt paste, a squeeze of lemon juice and a light drizzle of olive oil. Taste for salt and garlic. The garbanzo beans should be flavorful enough to eat on their own.
  4. Meanwhile, add butter and pine nuts to a pan and cook, stirring constantly until the butter is browned and the pine nuts are golden, approximately 3 minutes. Remove the pan from the heat and set aside.T
  5. Traditional way to assemble: Pour the garbanzo beans on top of the toasted pita. Spoon the yogurt all over the top of the beans. Pour the browned butter and pine nuts on top of the yogurt.
  6. Alternative way to prepare (as pictured): Leave the garbanzo beans plain but season the yogurt with the garlic/salt paste and salt. Pour the yogurt onto a serving plate or bowl. Pour the garbanzo beans on top of the yogurt. Srinkle with toasted bread crumbs and drizzle browned butter and pine nuts on top.