Garbanzo beans (also known as chickpeas) are harvested in the summer months. I recently discovered fresh garbanzo beans, which taste slightly sweet and nutty with a tender texture similar to that of a fresh shelling pea.
Chickpeas are shelling beans. You will need to remove the chickpeas from their pods. The garbanzo seed pod is easy to peel and contains two or three garbanzo beans. Rinse the chickpeas immediately before use.
This recipe pairs green chickpeas, onion, cherry tomatoes, lemon zest, and lemon vinaigrette. Saute the chickpeas, onion, and tomatoes in one tablespoon of olive oil over high heat for eight to ten minutes. Remove from heat and add lemon zest. Toss with lemon vinaigrette. Serve warm or at room temperature. Enjoy!
Ingredients
1 pound fresh green chickpea pods
10 cherry tomatoes, sliced in half
1 onion, diced
1 T olive oil
Zest of 1 lemon
2 T fresh squeezed lemon juice
1 tsp. Dijon mustard
4 T olive oil
Salt & pepper
Directions
Saute chickpeas, diced onion, and halved cherry tomatoes in 1 tablespoon olive oil for 8-10 minutes.
Add lemon zest.
Wisk together lemon juice, mustard, and remaining olive oil.
Toss the chickpeas in the vinaigrette. Finish with salt and pepper to taste. Serve warm or at room temperature.
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