Garbanzo Bean, Tomato and Feta salad

Because this is such a cold and fresh salad, it goes well with lightly fried foods because it cuts the richness of the fried aspect but is the perfect compliment. I served with vegetable fritters and it was excellent.

Ingredients:
- 1 can garbanzo beans drained
- 2 small ripe tomatoes
- 1/2 large jalapeno, minced
- 1 lemon
- 1/3 cup fresh feta cheese
- salt
- pepper
- garlic powder
- olive oil




To Make:

In a large bowl,  combine garbanzo beans, diced tomatoes, feta, minced jalapeno and 1/4 cup olive oil. Mix together. Then add 1 tsp of salt, pepper and garlic powder. 


Zest 1/2 of a lemon and then squeeze the juice from the lemon into the salad. Mix together. Taste and then store in the refrigerator until ready to serve.

Garbanzo Bean & Ham Omelet

If you made the Tangy Salmon & Garbanzo Bean Hash for dinner, changes are you will have some of that "hash" left over... throw in some ham and you've got a delicious omelet!

Ingredients:
- 3 egg yokes
- 1 egg
- 2 tablespoons of the garbanzo bean mixture
- bacon, turkey bacon or ham
- 1/4 cup mozzarella cheese
- salt
- pepper


To Make:
Drizzle a pan with oil or spray and heat on medium heat. Add the garbanzo bean mixture and the ham. Saute for 2 minutes.

Whisk the eggs together, add salt and pepper and add into the pan. Cook for 3 minutes, add the cheese over top, then fold the sides together and flip over. Cook for another 2 minutes then remove from stove, slice down the middle and serve immediately.

This omelet can easily serve 2 people.

Tangy Salmon with Garbanzo Bean Hash

This dish is very creative, simple and quick to make and it looks so gourmet... you can impress anyone with this masterpiece.

Ingredients:
- 2, 4 ounce salmon fillets
- 1 can garbanzo beans
- 1/2 onion, chopped
- 3 celery stalks, minced
- 10 garlic cloves, smashed and chopped
- handful of fresh cilantro
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- 3 tablespoons spicy hoisin sauce
- olive oil
- garlic powder
- crushed red pepper flakes
- salt
- pepper

To Make:
In a large saute pan, drizzle with olive oil and saute the onions, garlic and celery about 10 minutes on medium low heat. Season with salt and pepper.

Drain and wash the garbanzo beans, set aside.

In a glass bowl, combine 2 tablespoons of olive oil with the soy sauce, rice wine vinegar, hoisin sauce and cilantro. Season with garlic powder, salt and pepper. Whisk together until combined.

Drizzle a grill pan with oil and heat on high for about 2 minutes so that the oil is hot. Place the salmon fillets onto the hot grill and lightly brush the sauce over top. Continue basting the fillets with sauce on both sides. Cook the salmon about 5-7 minutes all-together, flipping in between.

White the salmon is cooking, add the garbanzo beans to the onion and celery mixture. Mix together, add more salt and pepper and a dash of crushed red pepper. Add more olive oil if needed.

To Plate:
Lay the garbanzo mixture on the bottom of the plate and place a salmon fillet on top. Serve immediately.