Garbanzo Beans and Kale with Meyer Lemon and Parsley Dressing
Available October through May, meyer lemons are sweeter and less acidic than regular lemons. Although I prefer meyer lemons in this recipe because of their subtle flavor, regular lemons can be used instead.
Cook: 15 minutes (if using canned garbanzos)
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
Juice of 3 meyer lemons, or 2 regular lemons
3 cloves garlic
1 shallot, peeled
1 1/2 teaspoon 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.
(from: Bravo! Cookbook)