Garbanzo Beans and Kale with Meyer Lemon and Parsley Dressing

Serves: 6
Total Calories: 674


8 cups Cooked Garbanzo Beans drained
10 lacinato kale leaves, stemmed and finely shredded
1 pint cherry tomatoes halved
1 cup fresh cilantro leaves, firmly packed
1 cup fresh flat leaf parsley leaves firmly packed
2 lemons (or 3 Meyer lemons) juiced
3 cloves garlic
1 shallot peeled
1 1/2 teaspoons cumin seeds toasted
1/4 cup Vegetable Broth
1/2 cup chopped fresh chives


Put the beans, kale, and tomatoes in a large bowl. Put the cilantro, parsley, lemon juice, garlic, shallot, cumin, and broth in a blender and process on high speed until smooth. Pour over the bean mixture. Add the chives and toss until well combined. Serve at room temperature or chilled.

Note: This dish can be prepared with hot or cold garbanzo beans.

Nutritional Facts:

Serves: 6
Total Calories: 674
Calories from Fat: 90

This Garbanzo Beans and Kale with Meyer Lemon and Parsley Dressing recipe is from the Bravo Cookbook. Download this Cookbook today.

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