Garbanzo Raisin Salad
My friend Robin gave me this recipe from the Real Simple magazine—she said that it has repeatedly been her potluck smash hit. I made a couple of little changes, but not much. Hearty yet lightly sweet-and-sour with a hint of cumin, this could do well in summer or winter.
All beans take a while to absorb the flavors of the marinade so it is a good one to prep ahead then add the greenery at the end. If you’re starting with dry garbanzos, soak them overnight because they might still take 3 hours to cook. Cooking times can vary greatly even for the same variety of bean depending how fresh they are or how long they have been stored, dehydrating and becoming rock hard. Cooked beans freeze well so if you want quick-use beans cook a large pot then freeze in smaller quantities.
Last week I catered a week-long Willow Gathering of basket weavers from around the continent (and world) coming together to learn techniques of willow basketry. One instructor was from Washington state and two were from Denmark so I made the coffee extra strong.
Here are some photos of Judy Zugish‘s work and of her class on hatmaking. I’ll post photos from the Dane’s classes another time.
A wet towel keeps everything moist overnight.
Bark peeled from willow.
The awesome hat.
And take this salad to your next potluck!
Garbanzo Raisin Salad
Cook Time: 3 hours for garbanzo beans, 5 minutes for the raisins
Prep Time: 15 minutes to prep, 30 minutes to marinate
Heat in a sauce pan:
2/3 cup Raisins
3 Tablespoons Red Wine Vinegar
1 1/2 teaspoons Sugar or Honey
When it begins to simmer, stir and remove from heat to cool.
Mix in a large bowl:
3 cups Garbanzo Beans, cooked (or 2 x 15 oz. cans, drained)
the Raisin/Vinegar/Sugar mixture
4 Green Onions, chopped
1/2 cup Celery, diced
1/4 cup Olive Oil
1/2 teaspoon Cumin, ground
approx. 1/2 teaspoon Salt (adjust as needed—canned beans will be different than freshly cooked beans)
Pepper to taste
Let rest 30 minutes to marinate, or up to a day.
When ready to serve, mix in:
2/3 cup Cilantro (or Parsley), chopped
Eat as a bean salad or serve on a bed of:
The Four Skunks by Elisabeth Maurland.