Lena and I went to Publix this morning, and I tried the yogurt garbanzo salad they had there at the deli counter. It was good… but I couldn’t quite bring myself to buy it. However, it did make me want something like it, so I stocked up on a few items and came home to make my own. Thanks to the pressure cooker, it took very little time, and soon enough, I was done.

I tried it, thinking I would have some for lunch, but then once I had, it suddenly became lunchtime there and then. I had to share.

Garbanzos

• 1 pound bag of dried garbanzo beans
• 1/2 cup white wine
• 1 Tb salt
• 1 Tb ground mustard seed
• chicken broth (instead of water)

You can prepare the garbanzos according to the packaging, or use a pressure cooker as I did. Either way, add the rest of the above ingredients to the broth before cooking. Now… I frequently cook my beans with broth instead of water, but it isn’t strictly necessary. You can also make a bone broth out of leftovers, an onion and some celery… but that’s really outside the scope of what we’re doing here.

Salad

• cooked, cooled,  and drained garbanzos
• 1 tsp ground galangel
• 1 tsp ground turmeric
• 1 Tb ground cumin
• 2 crushed and diced cloves of garlic
• ½ bunch of parsley, finely chopped
• ¼ onion, diced
• juice from ½ of a medium sized lemon
• ½ cup of olive oil (you may like more)
• 1 tsp salt (to taste)

Once the garbanzos are done and cooled off a bit, just pile the rest up on top and mix it gently in, so you don’t damage the beans too much. (A little is good, but you’re making a salad, not a mash.) Easy-beansy. Enjoy!