When I was in Spain, I ate a really intense amount of lentils and garbanzo beans. My señora was not going to let me go home anemic or hungry, that’s for dang sure. When I came back to the United States, I didn’t touch either of them for about 6 months. Seriously. Even looking at them made me nauseous.
Now, I’m all about them. Especially the combination of the two. I think mostly what makes this so fantastic is the sun-dried tomato vinaigrette. I wish I could make an exuberant amount of that and put it on everything. Bean salads. Pasta salads. Spinach salads. Ev-er-y-thaaang.
I also love garlic. No vampires will be biting my neck. Speaking of vampires, one time I dreamed that Chuck from Gossip Girl was a vampire. He would totally make a great vampire, right?! He’s got that whole bad-boy, crawled out of a different time period thing going on. Even though Nate holds my heart on that show. He is so cute. Ooh, or Dan. Dan is good, too. He’s all quiet and pensive.
Anyway, I actually don’t watch that show anymore. I do, however, watch Grey’s religiously. I watched it this morning in my bed with the biggest bowl of cereal to act as my breakfast/lunch before the GRE. What is the deal with Cristina? I mean, she was wailing! She needs to hold herself together. Yes, kick him to the curb, but don’t wail and flounce around on your bed like a dying pig. Have some dignity.
Getting back to the point, this salad is luscious. It’s chunky and light and flavorful and perfect for lunch or dinner. Feeling like you want to lighten it up even more? Stick it on some spinach. Add some lemon juice. Do what you gotta do. Eat it. Love it.
Sun-Dried Tomato Garbanzo and Lentil Salad
Adapted slightly from The Galley Gourmet
1/2 c lentils, cooked
1/2 can garbanzo beans, drained and rinsed
1/2 cucumber, chopped
1/2 orange bell pepper, chopped
1/4 c red onion, chopped
1 garlic clove
1/4 c sundried tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
1/4 c parmesan cheese