Friday, February 1, 2013
I'm calling this a salad, but I loved it on a soft flour tortilla with some melted cheese. A perfect cheesy, melty, filling vegetarian taco.
Or, you could use it like a chunky salsa.
This was actually inspired by a salad that was served at the rehab hospital where my husband is recovering. That salad was a little less spicy and also included avocado as the "dressing." I liked the flavor of the avocado, but a salad like that wouldn't have much of a shelf life, since the avocado would go brown and unpleasant pretty quickly.
A few chunks or slices added to the salad at the table would be fine, though.
Spicy Garbanzo Salad
1 4-ounce can hot chopped Hatch chiles
12 cherry or other small tomatoes, halved
1/2 small onion, diced
1 teaspoon lime juice
1 tablespoon olive oil
Pinch of salt.
Combine all ingredients and stir. I think this is best after it has rested long enough for the flavors to meld and the harshness of of the onions to soften a bit. Serve chilled or at room temperature.
Whole Foods Friday: Spicy Garbanzo Salad