Garden Garbanzo Bean Salad with Creamy Garlic Dressing
This recipe for Garbanzo Bean Salad is a light and healthy meal option made with chickpeas, red bell peppers, broccoli, cooked barley, fresh dill, and creamy garlic dressing.
Ingredients
Garbanzo Bean Salad
- 2 15 oz cans chickpeas
- ½ red bell pepper diced
- 2 cups raw broccoli roughly chopped
- 1 cup cooked barley
- ¾ cup sliced Kalamata olives (optional)
- 2 tbs. fresh dill chopped
Creamy Garlic Dressing
- 2 whole bulbs of garlic
- Extra Virgin olive oil for roasting
- ⅓ cup extra virgin olive oil for the dressing
- 2 tbs. white wine vinegar
- 1 tsp. honey
- ½ tbs. Dijon mustard
- 1 tbs. mayonnaise
- 1 tbs. sour cream
- ½ tsp. Worcestershire sauce
- Salt and pepper to taste
Instructions
Creamy Garlic Dressing
- Preheat the oven to 400°F. Then, using a sharp knife, cut½ an inch down from the top of each garlic bulb. This will expose the top of each garlic cloves.
- Then, drizzle the top of each garlic bulb with olive oil and salt and pepper.
- Wrap the garlic bulbs in foil or parchment paper and then bake for 45 minutes.
- After 45 minutes, take them out of the oven, and let them cool. Then squeeze out the soft cloves by pressing on the sides of the bulb.
- Combine the roasted garlic, 1/3 cup of olive oil, white wine vinegar, honey, Dijon mustard, mayonnaise, sour cream,Worcestershire sauce, and salt and pepper in a blender. Then blend until smooth.
- Set aside, and begin making the salad.
Garbanzo Bean Salad
- In a large bowl, combine the chickpeas, red bell pepper, broccoli, barley, dill, and Kalamata olives (optional).
- Pour in the whole batch of creamy garlic dressing and stir to combine.
- Refrigerate for 1 hour or overnight.
- Serve and enjoy!