I look out the window, there is no snow, and it’s unseasonably warm. I long for snow and cold, and I know nature does, too. When will winter arrive?
I think back to our trip to Norway last year, and I wonder if we should have decided to go again this year. Just to have snow and a “real” winter. But I won’t lose hope- often times winter comes back full force in February and March. Then we can dust off the cross-country skis, the snowshoes, the sleds and head out in a winter wonderland.
Garbanzos, also known as chickpeas, are a staple in my kitchen. I use them in salads, as dips or mixed into curries and tajines. They have a relatively neutral flavor so they pick up herbs and spices well.
Herbed Garbanzo bean salad
Note: If you’d like to add some protein, grilled or pan-fried halloumi or some crumbled feta is a great addition. If you do, don’t add extra salt to the salad. When cherry tomatoes are in season, feel free to add them instead of the dried tomatoes.
- 1 can (400g) garbanzos (chickpeas), drained
- juice of 1/2 lemon
- 2 Tbs olive oil
- 2 Tbs chopped fresh herbs (basil, mint, parsley, coriander)
- 1 garlic clove, minced
- 8 sun-dried tomato halves, chopped
- Salt and freshly ground pepper
Mix all ingredients in a large bowl and enjoy!