A refreshing and tangy tomatillo is perfect with garbanzo and herb dressing. This vegan dish is excellent for your gluten-free diet too!
Ingredients
14 OZ / 400 G canned garbanzo beans
7 OZ / 200 G canned tomatillo
1 BUNCH mint
1 BUNCH parsley
1 BUNCH dill
2 EA garlic
2 OZ / 50 G olive oil
1 TBSP capers
1 TSP red wine vinegar
2 EA romano pepper
Directions
Strain both of your garbanzo bean and tomatillo, then rinse under cold water. Slice your tomatillo in half and reserve both for later. Slice your romano pepper into thin rounds.
Make your dressing by washing and picking your fresh herbs then add the herbs to the mixing bowl. Add your garlic to the mixing bowl also, then chop the ingredients for 15 seconds / speed 8. Scrape down the sides of the mixing bowl.
Add the garbanzo beans, tomatillo, romano pepper, olive oil, red wine vinegar and some seasoning to the mixing bowl. Mix the salad with the butterfly whisk inserted for 30 seconds / speed 2 / stir. Remove from the mixing bowl into a serving dish.
