Sicilian garbanzo salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Garbanzo beans (20 oz. each) |
| 4 | teaspoons | Mint, fresh, finely |
| Chopped | ||
| ¼ | pounds | Salami, cut into thin strips |
| 3 | xes | Onions. green, thinly sliced |
| 1 | can | Chopped pimiento 2 oz, drain |
| 1 | tablespoon | Chives, chopped |
| 1 | tablespoon | Parsley, chopped |
| 3 | larges | Cloves garlic, pressed |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Marjoram, fresh, chopped |
| 1 | teaspoon | Basil, fresh, chopped |
| 1 | teaspoon | Thyme, fresh, chopped |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Provolone cheese, cubed |
Directions
Rinse beans with cold water, drain. Put in large bowl. Add salami, green onions, pimiento. Toss to blend, set aside. Place all other ingredients except cheese in screw top jar. Cover tightly, shake to blend. Pour over bean mixture, toss gently to combine. Cover, refrigerate at least 3 hours. Before serving, toss again. Sprinkle with cheese. When fresh herbs are out of season, use fresh parsley and mint, which are usually available, along with frozen chives. For other herbs, substitute frozen or dried versions, about one third the amount of fresh herbs called for in the recipe.