Chilean Garbanzo Bean Salad with Creamy Dressing
This delightful Chilean garbanzo bean salad, adapted from Pan American's Complete Round the World Cookbook, offers a fresh and creamy take on traditional country salads. Rich in protein and flavor, the combination of creamy cheese, zesty lemon, and fragrant spices makes this salad a perfect side dish or a light meal. It's ideal for warm days or potluck gatherings, allowing the ingredients to meld beautifully while being easy to prepare. Whether enjoyed as part of a larger spread or on its own, this salad is sure to impress with its vibrant taste and texture.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
canned garbanzo beans
2 cups (drained and rinsed)
cream cheese
8 ounces (diced)
onions
2 (thinly sliced)
olive oil
1/2 cup (none)
lemon juice
1/4 cup (freshly squeezed)
salt
1 teaspoon (or to taste)
ground coriander
1/2 teaspoon (none)
lettuce
for serving (washed and leaves separated)
hardboiled eggs
3 (peeled and quartered)
Instructions
1
In a large mixing bowl, combine the drained and rinsed garbanzo beans, diced cream cheese, and thinly sliced onions. Stir gently to mix the ingredients without breaking the beans.
2
In a separate bowl, whisk together the olive oil, lemon juice, salt, and ground coriander until well combined. Adjust the seasoning as needed.
3
Pour the dressing over the bean mixture and gently toss everything together until the beans are well coated with the creamy dressing.
4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors mingle and to chill the salad.
5
To serve, place a generous handful of fresh lettuce leaves on each plate, then spoon the chilled salad mixture on top. Garnish with the quartered hardboiled eggs for an extra touch of flavor and presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilean Garbanzo Bean Salad with Creamy Dressing?
It is a protein-rich salad adapted from Pan American's Complete Round the World Cookbook, featuring chickpeas, cream cheese, and a zesty lemon-coriander dressing.
Where does this recipe originate?
This recipe is a Chilean-style dish adapted from Pan American's Complete Round the World Cookbook.
Is this salad vegetarian-friendly?
Yes, the salad is vegetarian as it contains garbanzo beans, cheese, and eggs, but no meat.
How many ingredients are required for this recipe?
The recipe requires 9 ingredients, including the base, dressing, and garnish.
What are the primary ingredients?
The main components are canned garbanzo beans, cream cheese, onions, olive oil, lemon juice, salt, ground coriander, lettuce, and hardboiled eggs.
Can I use dried garbanzo beans instead of canned?
Yes, you can use 2 cups of cooked garbanzo beans that have been soaked and boiled until tender.
What makes the dressing creamy?
The creaminess comes from dicing the cream cheese and tossing it with the beans and olive oil-based dressing.
How should I prepare the canned garbanzo beans?
The beans should be thoroughly drained and rinsed before being added to the mixing bowl.
How should the onions be sliced?
The onions should be thinly sliced so they integrate well with the other ingredients without being overpowering.
What size should the cream cheese pieces be?
The cream cheese should be diced into small cubes before mixing.
What spice gives the salad its unique fragrance?
Ground coriander is used to provide a fragrant and earthy flavor profile.
Can I replace the lemon juice?
Freshly squeezed lemon juice is recommended for zest, but lime juice can be used as a substitute.
How long should the salad chill before serving?
The salad should be refrigerated for at least 30 minutes to allow the flavors to mingle.
How is the salad plated?
Serve the chilled bean mixture on top of fresh lettuce leaves and garnish with egg quarters.
Can I prepare this recipe ahead of time?
Yes, it is easy to prepare ahead as the ingredients meld together beautifully while sitting in the refrigerator.
Is this a good dish for a potluck?
Yes, its vibrant taste and ability to be served chilled make it ideal for potluck gatherings.
How do I garnish the salad?
Garnish the finished dish with 3 hardboiled eggs that have been peeled and quartered.
What type of lettuce is best?
Any fresh lettuce leaves that have been washed and separated can be used for serving.
Can I omit the hardboiled eggs?
Yes, the eggs are a garnish for extra flavor and presentation and can be omitted if preferred.
How long can I store the leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
Can I freeze the Chilean Garbanzo Bean Salad?
Freezing is not recommended due to the texture changes that would occur in the cream cheese and fresh lettuce.
Is this recipe gluten-free?
Based on the listed ingredients, this recipe is naturally gluten-free.
What can I use if I don't have cream cheese?
While it changes the flavor, you could experiment with goat cheese or a thick Greek yogurt for a different creamy texture.
How do I keep the beans from breaking?
Stir the mixture gently in the large mixing bowl to avoid mashing or breaking the beans.
Can I add extra vegetables?
Yes, diced bell peppers or cucumbers would make excellent additions for extra crunch.
Is this salad a good source of protein?
Yes, garbanzo beans and hardboiled eggs make this a protein-rich vegetarian option.
How many hardboiled eggs are used?
The recipe calls for 3 hardboiled eggs.
Can I use a different oil than olive oil?
Olive oil is preferred for its flavor, but other neutral oils like avocado oil can be used.
What type of onion should I use?
The recipe does not specify, but red onions or white onions work well for fresh salads.
Is this a side dish or a main course?
It can be served as a protein-packed side dish or as a light meal on its own.