There was talk of a big ice storm headed our way last night. I knew there was a lot of cooking I wanted to do today, but I also knew that after our weekend in New York, we were pretty low on groceries. Despite the late hour and the freezing temps outside, I bundled up and dragged myself to the store to stock up on some pantry essentials.
I’m working on a magazine recipe piece right now which, much to my delight, involved buying 15 cans of garbanzo beans.
Lucky for you though, this next delicious recipe only requires one…
Lemon Garbanzo Beans with Mint and Raisin
Ingredient lists don’t really come much shorter or simpler than this.
Ingredients: (makes three 1/2 cup servings)
- 1 can garbanzo beans (rinsed and drained)
- 1 cup mint leaves, finely chopped
- 1/4 cup raisins, finely chopped
- 1 tbsp lemon juice
- 2 tsp olive oil
- 1/4 tsp sea salt
To Prepare: Get ready to assemble, dump, and stir. Start by removing about one loose cup’s worth of mint leaves from the stems. Fresh herbs make food SO much better!
Mince as finely as possible with a sharp knife.
Add the raisins to your pile, and keep mincing. One of my favorite tricks for higher calorie items like raisins and olives, is to chop them very very finely. That way you can use a smaller amount, and still distribute the intense flavor throughout whatever you are making.
Open your can of beans and rinse well before adding to a mixing bowl.
Add the mint, raisins, lemon juice, olive oil, and salt – give a good stir!
Let is refrigerate for at least 30 minutes to help the flavor come together a little bit before serving.
This bean salad is my absolute favorite to date. The richness of the garbanzo beans, the acidity of the lemon juice, and the sweetness of the raisins – it all comes together so well in this fresh and light dish.
Eat it as a side dish with your meal, or turn it into a main course by spooning it over a salad. This bowl is high in protein, totally satisfying, and feels light and refreshing with every bite. I hope you enjoy it!
And just because I’m feeling extra nice today – how about a tip for storing fresh herbs? If you have ever bought a bunch of mint or basil and simply thrown it in your vegetable drawer, you know that it will be wilted and browning within a day. But herbs are expensive and delicious, so here is my tip for maximizing their shelf life within your fridge.
Wet a paper towel with room temperature water, and then ring it out to remove any excess. Place your herb bunch on the paper towel, and then roll it up into a tube.
Put the paper towel herb roll into a large Ziploc bag, and then roll it over to remove all the air before sealing. If you store your herbs properly like this, they should last up to 2 weeks! Imagine all the delicious things you could eat in that time.