Garbanzo the Greek

A vegan greek salad recipe by Damon Harper

This recipe arose out of my sudden urge one night for a good greek salad, my inability to find an adequate vegan recipe for one, and my decision that garbanzo beans would make a good feta cheese replacer. As it was a completely freeform endeavour and i'd never made any kind of greek salad before, i was pleasantly surprised at how well it turned out!


Ingredients:

Dressing:

Salad:


Combine dressing ingredients, shake well and allow to sit. If your olives came packed in brine, add a bit of that for extra olive flavour. Play with the ingredients; the above measurements approximate how much i think i used of each ingredient, but i'm not certain. If you're feeling conservative, you might want to cut down the amounts a bit, as the above should leave you with plenty of dressing left in the bottom of the bowl -- the mark of a truly great greek salad!

Chop cucumber, tomato, peppers and onion in roughly 1/2 to 1 inch cubes. Separate onion layers after cubing. Combine in bowl with olives, parsley and garbanzo beans. The "1 or 2 cans" depends on just how much you like garbanzo beans in their own right; i originally tried one can, which was adequate, but since i love the things so much i shortly added another.

Pour dressing over salad. Toss well to coat vegetables. Allow to sit in refrigerator for several hours. Voilà!

This makes a pretty large salad, that could probably serve around eight people as a side dish. That's my guess, anyway... I simply kept it in the fridge and ate it for dinner for several nights!


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