Makes about 5 cups - adapted from Falling Cloudberries
Use my measurements as a starting point and adjust things to suit your taste. Next time I'll probably add extra red onion, and I'm thinking that using half red kidney beans and half garbanzo beans would be interesting.
The original recipe calls for lots more olive oil (like about a cup more) than my version does, so feel free to add extra, either while you're tossing everything together or drizzled on top just before serving.
Cooking the onions and garlic is the real trick here, as it makes them mellow and sweet, but allow them to cool before mixing them in or the feta cheese will melt. The optional olives add a flavorful, salty bite.
As always, I urge you to seek out local and organic ingredients; they really do make a difference.
1/3 cup extra-virgin olive oil, plus more if desired
3 cups chopped red onion
1/4 cup finely chopped fresh garlic
2 15-ounce cans garbanzo beans, drained & rinsed (or 3 cups cooked garbanzo beans)
3/4 cup (packed) chopped fresh cilantro
3/4 cup (packed) chopped fresh flat leaf Italian parsley
1½ cups chopped green onions (scallions), green parts only
1/4 cup fresh lemon juice
1 cup crumbled feta cheese
Salt and freshly ground pepper to taste
A handful of chopped kalamata or black oil-cured olives, optional
Heat 1/3 cup olive oil in a large frying pan and add the red onion, stirring to coat it with the oil. Cook the onion gently over medium or medium-low heat, stirring often, until the it is soft and starting to brown, about 10 to 12 minutes.
Stir in the garlic and cook until fragrant, about one minute; don't let the garlic brown. Remove from the heat and let cool.
In a large bowl, stir together the garbanzo beans, cilantro, parsley, green onions, and lemon juice. Add the cooled onion garlic mixture. (If you're impatient like I am, you can mix the onions and garlic into the beans while they're still warm, and the other ingredients will help cool them down.)
Mix in the crumbled feta cheese and olives (if using). Add salt and freshly ground pepper to taste (remember that the feta and olives will already be salty) and up to ½ cup more olive oil if desired.
This salad tastes best if made ahead and allowed to sit for a few hours before serving. Serve at room temperature, with a squeeze of lemon and a drizzle of olive oil if desired.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
