Marinated Chick Peas with Greek Herbs

 

I cooked up a big batch of Garbanzo (chick peas) beans yesterday. This is how I prepared some of them today.

These would be delicious added to an Antipasto or a Greek Salad. You could replace the Mint with fresh Basil too, but I really like the addition of the Mint.  I used a Bergamot Mint which has citrus undertones.  If you want to grow just one mint, choose this one.  It also makes wonderful tea. 

Marinated Chick Peas with Greek Herbs

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Serving size: 2/3 cup
Servings: 11

930 grams Chick Peas, cooked (about 5 1/4 cups)

2 Tablespoons Garlic, minced

3 Tablespoons fresh Chives, minced

1/4 cup fresh Mint, rough chop 

1/4 cup fresh Greek Oregano, rough chop

100 gram white or red Onion, sliced thin (1 medium)

6 Tablespoons Olive Oil

8 Tablespoons Balsamic, Apple Cider or Red Wine Vinegar

1/2 teaspoon Sea Salt, pink if you have it

1/8 teaspoon fresh ground Black Pepper

Toss all together and marinate, refrigerated several hours. It gets better as it marinates. I think this could be refrigerated for a week or more and only get better.

Greek Oregano in the Herb Garden

 One tablespoon of the fresh herb packs the same antioxidant punch as a medium-sized apple. Its high concentration of these plant compounds may help prevent cellular damage and reduce the risk of common killers such as cancer, heart disease, and hypertension. Oregano also has antimicrobial qualities. It contains thymol and carvacrol, strong antiseptics used in mouthwashes that inhibit growth of bacteria and fungi.

Fresh Picked Herbs from my Garden

Pretty Mint Flowers, I grow Mint in pots to keep it from taking over my garden.

YUMMY!!
 and it is Healthy Too

Nutritional Data Provided by NutriMirror

Pinto Bean Salad with Oregano Vinaigrette

Colorful, Pinto Bean Salad is full of flavor and texture.  Simple ingredients combined together make a perfect light lunch or side dish for poultry, fish or beef.  Add to a wrap sandwich and you have a satisfying meal full of healthy carbohydrates, protein, vitamins and minerals.

Pinto Bean Salad
Makes 3 ½ cups

PRINTABLE RECIPE 

1⅔ cups (276 grams) cooked Pinto Beans, if using canned no salt added rinsed and drained

½ cup (72 grams) Sweet Red Bell Pepper, diced

¼ cup (20 grams) green onion, sliced fine, include green tops

½ cup (70 grams) English or Persian Cucumber, unpeeled, diced

½ cup (140 grams) Red and Yellow Tomato Cherry Tomatoes cut in quarters

Combine all ingredients together in medium size bowl.  Add Oregano Vinaigrette (see recipe below) mix until combined,  serve or refrigerate until ready to serve.   (serving size 1/2 cup).

Fresh Mexican Oregano from the garden

Oregano Vinaigrette

⅛ Teaspoon Sea Salt

1 Teaspoon minced Garlic (1 clove)

¼ Teaspoon ground Cumin

1 Tablespoon fresh **Mexican Oregano, minced

¼ Teaspoon fresh Jalapeño Pepper, minced fine

2  Tablespoon Lime Juice or Apple Cider Vinegar

2 Tablespoons Extra Virgin Olive Oil

Zest from Lime

Fresh ground Black Pepper, to taste.

In a small bowl combine above ingredients. Mix until well blended and pour over the Pinto Bean mixture.

**Mexican Oregano (Lippia graveikebs) has an earthier, citrus flavor, but you may use whatever Oregano you have on hand. If you don't have fresh, use 1 teaspoon dried.

Serving size 1/2 cup

Nutritional information provided by NutriMirror