Tomato and Seared Garbanzo Salad

TOMATO & SEARED GARBANZO SALAD－Garden fresh tomatoes meet the humble can of beans in this healthy, protein-rich salad. A few additional pantry items supply unparalleled flavor.

Garden fresh tomatoes meet the humble can of beans in this healthy, protein-rich salad. Two additional pantry items (cumin seeds and sherry vinegar) supply unparalleled flavor in this truly simple dish.

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Yield servings

Ingredients

For the salad

2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, rinsed and well drained
¼ teaspoon kosher salt
2 teaspoons cumin seeds (could substitute ground cumin)
2 pints cherry tomatoes, halved
¼ cup chopped fresh parsley leaves (or a mix of basil, cilantro and/or chives)

For the vinaigrette

2 tablespoons olive oil
1 tablespoon sherry vinegar
1 tablespoon minced shallot (could use minced onion)
¼ teaspoon each kosher salt and freshly ground black pepper

Instructions

For the vinaigrette: Place the oil, vinegar, shallot, salt and pepper in a serving bowl and whisk to combine. Prep ahead tip: at this point, the vinaigrette can rest as room temperature for up to 2 hours.
For the salad: Pat the rinsed and drains beans dry. (For ease, I like to dump them in a tea towel and roll them around for a few seconds.) Drying the beans will reduce popping while cooking.
Heat the oil in a large skillet (a 12-inch diameter allows room to spread the beans out) over medium-high heat. Add the garbanzo beans and spread into a single layer. (Tip: If you have a spatter guard, it will keep the area around your burner clean.) Cook undisturbed until lightly browned on the bottom, 3 to 4 minutes.
Stir, sprinkle evenly with ¼ teaspoon of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown, adding the cumin in the final minute to lightly toast it. From start to finish, cooking the beans will take 6 to 7 minutes. Taste for doneness: you want the beans to be flavorful and just a tad crisp on the outside but still a little soft in the middle. Remove from the heat.
Add the cooked bean mixture (scraping out the cumin seeds – they taste great!), tomatoes, and parsley to the vinaigrette in the bowl, and toss to combine.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.