This is another kitchen-sink kind of salad. Salads don’t have to be boring as long as you have some good ole pantry staples. Avocado doesn’t hurt either. Or a healthy dose of red pepper flakes. You could even throw a fried egg on top for some serious salad snazz.
{this recipe is for 1 salad with a lot of leftover garbanzos}
for the garbanzo-sardine mash:
- 1 can garbanzos
- 1 tin sardines in harrissa olive oil (if you can’t find them, you can sub sardines in olive oil and add a bit of harissa*)
- 1/2 cup pine nuts
- a few generous shakes of red pepper flakes
- salt to taste
- 2 cloves garlic
- 1/2 lemon
for the salad:
- 2 handfuls spinach
- 1/2 avocado
- heat a medium sized skillet and toss in the pine nuts, shaking the pan a few times until the nuts start getting a little brown and smell good, then remove from pan
- drain some of the olive oil from the sardines off into the pan
- mince garlic and add to the pan
- drain the garbanzos and rinse then add to the pan
- break sardines into pieces and add to the pan and start mashing garbanzos with a fork, turn down heat, salt to taste
- add the pine nuts back in and take the pan off heat, squeeze lemon juice into the pan
- serve over spinach and under avocado
*trader joes sells these little suckers for the low price of $1.29, a steal of a tasty protein deal for a college student, or anyone trying to conserve beer/travel money
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