Garbanzo Beans and Kale with Meyer Lemon and Parsley Dressing

Chef’s Note

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.

Prep: 10 minutes
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)