Garbanzo, Cilantro, and Parmesan Salad
The half-can of garbanzos in the fridge gave me the perfect excuse to give Stone Soup’s “alltime favourite meal-in-a-minute salad” a whirl.
Did you know salad has its root in the Latin sal, meaning, of course, salt? Actually, it seems kind of obvious once you look at the word. It’s rather tricky to pin down what a salad is, exactly – it ranges from the tragic iceberg-and-ranch variety to luscious larb to those crazy jello and fruit sculptures.
salad (n): an amalgamation of whatever I find in the fridge that I want to feel good about eating.
Garbanzos are photogenic little beasts, aren’t they? I normally fall squarely in the “maximalist” camp of cooking, but this two-minute throw together dish was insidiously enjoyable. I’m still thinking about it, actually: the way the lemon juice coaxed extra flavor out of the cool beans, the subtle saltiness of the parmesan blending with fruity tones in the olive oil. Throwing in a handful of cilantro added a touch of freshness in appearance and flavor.
It’s almost a non-recipe – toss in whatever looks good to you in the amount that seems right – but seeing it so highly lauded was absolutely what convinced me to put it together. You are advised to do the same. You’ll like it too – it is tastier than it has any right to be.
Garbanzo, Parmesan, and Cilantro Salad
adapted from Stone Soup (one of my new favorite food blogs as I anticipate cooking for one in Madrid!)
makes: one can of garbanzos would make enough for two hearty salads. I think my light lunch was a leftover two-fifths of a can or so.
time: two minutes if you dawdle.
some cold garbanzos
squeeze of lemon juice
splash of olive oil
sprinkle of grated cheese – I used parmesan
scant handful of cilantro, minced
salt & pepper
1. Combine ingredients. Proceed to chase every last lil’ bean around your dish with a spoon until they magically disappear.