Garbanzo Bean Salad

Garbanzo Bean Salad is easy to make – and if you cook the garbanzo beans (also known as chickpeas) in your slow cooker – you will find it's much cheaper than using canned beans!

How To Cook Garbanzo Beans (Chickpeas) In Your Slow Cooker or Crock Pot
1lb dried garbanzo beans or chickpeas, rinsed, add to slow cooker
7 cups of hot tap water
Cook on high for 4 hours.
Rinse with fresh water, use straight away, refrigerate or cool and then freeze any extra to your requirements over the next 2-3 days.

These cooked beans, whizzed in your food processor with a few other simple ingredients can make the most inexpensive yet tasty hummus!  Want to know How To Make Hummus? Check it out, in a previous post.  Remember to bookmark it for future reference - making your own dried beans in your crock pot, rather than buying canned will save you quite a lot of money over the year, and they are very nutritious too! :)

Garbanzo Bean Salad

3 cups canned, freshly cooked* or thawed dried garbanzo beans (chickpeas)
2oz sundried tomatoes in oil, drained and chopped in to thin strips
½ c pitted black olives, sliced
4 anchovy fillets, drained and finely chopped
½ a red onion finely chopped
¼lb cherry tomatoes, halved
fresh coriander or parsley leaves to finish

Dressing
3 Tbsp Apple Cider Vinegar
4 Tbsp olive oil
1 tspn Dijon mustard
a pinch of salt
a pinch of sugar

Combine the salad ingredients in bowl. Combine the dressing ingredients in a shaker, shake vigorously to combine and pour over the salad. Toss together, transfer to serving bowl or platter, scatter with herb leaves (either chopped, torn or whole) and refrigerate until serving time.

From a previous post: How To Make Hummus | More recipes for slow cookers and crock pots here!
Looking for a new slow cooker? Read my Slow Cooker Reviews here...