Roasted Tomatillo Garbanzo Salad

 

My Roasted Tomatillo Garbanzo Salad is one of my favorite pantry salads. It’s hearty, tangy and perfect for lunch. I make it on Sunday and enjoy it all week long. Garbanzos, cucumbers, red bell pepper, cilantro, tomatoes and plenty of salsa verde tossed together to create this beautifully delicious salad.

I recently hosted an epic Rose dinner with local creatives. My heart is still bursting from that evening – it was simply magical. The décor, the people, the conversation, the wine and the food.

The food was SO good.

What I love about Rosé is it pairs well with so many things – chilled salads, chicken, and seafood dishes and pasta, —or is perfect all on its own!

Since my event fell on one of the hottest days of August, I decided to serve all chilled dishes buffet style. Chicken Salpicón, Roasted Tomatillo Garbanzo Salad, and Melon-Cucumber Salad were served as they pair perfectly with Rosé.

Roasted Tomatillo Garbanzo Salad is hearty, tangy and perfect for lunch. The salad begins with a base of canned garbanzos. I always have canned garbanzos in my pantry, as my mami loved them, so I grew up eating them.  It’s one of the flavors of my childhood, so I find myself adding them to many of my dishes.

Another thing I always have on-hand is roasted tomatillo salsa. It’s one of the recipes in my new cookbook. Made in the slow-cooker it yields a HUGE batch that I can use throughout the week with meals.

This salad only requires you to open a few cans, a few slices of fresh veggies and then its’ all tossed into a bowl.

Garbanzos, cucumbers, red-bell peppers, cilantro, tomatoes and plenty of salsa verde tossed together to create this beautifully delicious salad.