Whole Food Salads

So lately I’ve been really into cooking with wholefoods–grains, legumes, pulses. My favorite thing to do with all these fun ingredients is to use them in salads. I’ve been roasting veggies, soaking pulses, boiling beans – and it’s been so fun and a great creative outlet. Here’s the recipe for one of my recent salads. I thought it turned out great and it’s really healthy!

Garbanzo Bean and Roasted Veggie Salad


  • 2 cups dried garbanzo beans (chick peas)
  • 1 onion, sliced
  • 2 bay leaves
  • 3 stalks celery
  • salt

Rinse the garbanzo beans. Place in a glass bowl and cover with cold water and soak over night. When you’re ready to cook them, rinse again and place in a pot. Add the rest of the ingredients and bring to a boil. Simmer for about an hour or until beans are cooked through. You’ll get some foam on the top of the liquid, just scrape this off as much as you can. When the beans are fully cooked, tip the pan so that the foam spills out and discard. Remove the bay leaves and drain. While the beans are cooking, you can prepare the rest of the salad:

  • 1 eggplant, chopped into small bite-sized pieces
  • 1 green pepper, chopped into small bite-sized pieces
  • 1 zucchini (courgette), chopped into small bite-sized pieces
  • Spike or other seasoning salt
  • olive oil
  • 5 cloves of garlic, unpeeled
Place the vegetables and garlic cloves in a bowl. Drizzle with Spike and olive oil. Toss to coat. Place mixture in a roasting dish – they should fit in a single layer. Roast at 250°F for about 25-30 minutes until tender. While veggies are roasting, prepare the following ingredients:
  • 1 container of grape tomatoes, chopped
  • 3 shallots, finely chopped
  • 1 package fine French green beans, stems removed. Simmer until tender-crisp (about 3-4 minutes) and then plunge into cold water.
Once the vegetables are done roasting, you will use some of the garlic cloves in the dressing. Simply remove skins, and run soft cloves through a garlic press.
  • 2 cloves roasted garlic, pressed
  • 1 tsp ground cumin
  • 1 tbsp ketchup
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp hot pepper sauce (I use Tabasco or Crystal)
Mix all the dressing ingredients together. In a large bowl place the garbanzo beans, roasted and fresh vegetable, along with a little bit of the oil from the roasting dish. Add the dressing, toss to coat. This salad can be served immediately, while it’s still slightly warm, but it’s also good cold. Enjoy!
If you do make this, let me know what you think! I am considering putting together a series on whole food salads if anyone is interested.

About Rebecca

Hi! After five years in Europe, I'm adjusting to life back in the US. I use this blog to record my adventures, post photos, organize recipes, and post about things that interest me.
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