May 20th

With warm weather approaching, I broke out my Williams Sonoma Vegetarian Cookbook. I wanted to try some of the cold salads and this was my first victim. Delicious! I did cut way down on the garlic because it calls for 4 cloves, which seemed overwhelming.

Garbanzo Salad with Olives and Herbs
(Makes 6-8 side dish servings, recipe slightly adapted from Williams-Sonoma Vegetarian Cookbook)

2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)

2 T balsamic vinegar

1 T fresh lemon juice

5 T olive oil

1 tsp. minced garlic

1 T chopped mint

1 T chopped basil

1 T chopped thyme

1 T chopped rosemary

1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)

1/4 cup chopped green onion

Drain garbanzo beans. In large plastic bowl, wisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs. Blend in drained beans, then gently stir in chopped olives and green onion. Let sit so the flavors can blend. Serve cold or at room temperature.