First thing, garbanzo is the Spanish word for chickpea. I didn't want this recipe assumed to be a chickpea "tuna or chicken" salad; instead, this recipe spawned from my turn up on garbanzo beans from a store closing sale and my obsession with local produce delivered from Singbean Market.
This week I ordered breakfast radish, radical confetti (mild micro greens), radish shoots, and basil from SingBean. The ingredients below are rough estimates because I only made this recipe to prove you can literally use anything you have to make a vegan meal. My last recipes have been carb heavy, so I wanted to lighten it up with a salad - but, of course, I had to put it in a bread bowl.
15oz can of garbanzo beans, drained and rinsed
1 fresh basil package (Singbean) - 1/2 cup, chopped
1 ripe avocado
1 celery rib, diced
1/2 cup bell peppers, diced
1/2 cup red onion, diced
1 garlic clove, minced
1 tbsp dijon mustard
cracked black pepper & sea salt to taste
red pepper flakes
breakfast radish (Singbean)
radish shoots (Singbean)
micro greens (Singbean)
Place the garbanzo beans in a large bowl, mash the beans down to your desired consistency and texture.
Place all the remaining ingredients for the garbanzo salad into the bowl with the beans and mash to blend all the ingredients evenly. Add minced jalapeño if you prefer some spice. *If you're gluten-free, stop here and enjoy on a bed of greens or gluten-free toast.
For the bread bowl, preheat oven to 350 F. Then cut a Pillsbury crescent dough sheet into squares. Using an un-greased muffin tin turned upside down, wrap the squares around the crowns of the muffin tin. Bake for 12-15 minutes or until golden brown.
Fill the bread bowls with the salad and garnish with breakfast radish and radical confetti.