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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Yah, well, for Superbowl Sunday, I just had to, lol. This fabulous salad is just too good to be true. Cooking time is zero unless you cook your own garbanzo beans. Ingredients:
1 (16 ounce) bag broccoli slaw mix |
1 cucumber, quartered lengthwise & thinly sliced |
1 bunch scallion, chopped |
1 (20 ounce) can pineapple chunks in juice, drained & juice reserved |
1/2 cup sliced almonds |
1/2 cup craisins |
2 cups cooked garbanzo beans, divided (or 1 15oz can garbanzo beans, rinsed & drained) |
2 garlic cloves, peeled |
2 tablespoons tahini |
1/4 cup soy sauce |
2 tablespoons lemon juice |
2 tablespoons dark sesame oil (roasted) |
Directions:
1. In a large bowl, combine the brocoli slaw, cucumber, scallions, pineapple chunks, almonds, craisins & 1/2c cooked or canned garbanzo beans.
2. In a food processor, puree remaining 1 1/2c cooked or canned garbanzo beans and garlic cloves. Add tahini & process until smooth. Add soy sauce, lemon juice & sesame oil, and reserved pineapple juice. Puree until smooth & well blended. Use a spatula to scrape down sides.
3. Taste for seasoning. Add more lemon juice or soy sauce if needed.
4. Toss dressing with salad & enjoy!
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