Broad Bean and Garbanzo Salad

Chef Marie

  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 tsp. Dijon mustard
  • 4 Tbsp. balsamic vinegar
  • 6 Tbsp. olive oil
  • 3 Tbsp. minced salad herbs
  • 8 ounces cooked broad beans
  • 8 ounces cooked garbanzo
  • 2 tomatoes, cut in half and sliced
  • 1 lemon, quartered
  • 1 cup shredded greens
  • Salt and pepper to taste

    Mix the shallots, garlic cloves, mustard and vinegar in a bowl. Slowly whisk in the oil. Add the little water or vegetable stock, if thinner and less vinegry is desired. Add the herbs and season to taste.

    Mix 3/4 of the dressing with the broad beans and garbanzo. Spread the broad beans and garbanzo over half of a platter surface. Decor with shredded lettuce, tomato slices and lemon.

    ‚ÄčOption: You can top the salad with cooked tuna and/or eggs.

    Makes 4 to 6 servings