Kamut & Garbanzo Bean Salad

With summer coming to an end I am trying to make as many trips to the farmers market as possible! Fall is soon approaching lots of things are changing – the evenings are getting cooler, the beaches are becoming less crowded, kids are going back to school, and we are moving!

After finally getting married back in June, we have decided it’s time for a bigger and better place! I’ve had the opportunity to live in so many different exciting neighborhoods since moving to Chicago years ago – Roger’s Park, Evanston, Little Italy, River North, Old Town, and now the South Loop!

With the move soon approaching, everything is packed away in boxes. I am cooking with a single pot and eating off paper plates until next weekend. I am trying to buy as few groceries as possible until then and have become rather creative with all of our leftovers!

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Yesterday I hiked over to the Green City farmers market in Lincoln Park for probably the last time this summer Sad smile. With so many farmers markets around the city, surely there will be one closer for me to visit in the weeks to come. I picked up a few things for lunch – cherry tomatoes, green beans, corn, concord grapes (my favorite!), a melon, and garlic chives. When I arrived home, I got to work on lunch and came up with this!

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Kamut & Garbanzo Bean Salad

vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free

Salad Ingredients:

  • 1 cup dry kamut (any grain will work)
  • 3 cups water
  • 1 can garbanzo beans, drained and rinsed (any bean will work)
  • 2 ears of corn, boiled and removed from cob (can also use canned or frozen)
  • 1/4 lb green beans, blanched
  • 1/2 cherry tomatoes, sliced in half

Dressing Ingredients:

  • 1 tsp olive oil (all I had left!)
  • 1 Tbsp sesame oil (the only other oil I had in the kitchen)
  • 2-3 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp nutritional yeast
  • 1/4 cup garlic chives, minced
  • salt and pepper to taste

Method:

  1. In a saucepan, boil 3 cups of water. Add kamut, cover and simmer for 1 hour or until tender.
  2. In a large bowl, combine kamut, garbanzo beans, corn, green beans, and tomatoes.
  3. In a small bowl, whisk together dressing ingredients.
  4. Pour dressing over salad and stir to combine!

Sadly this salad took me forever to make because I only had one pot available…however it was quite delicious and well worth the wait!

Wish me luck on the move – 4 days and counting! Goodbye Old Town and Hello South Loop!

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