Cresson, Garbanzo Beans, Dates Salad


1 15-ounces garbanzo beans can, rinsed
2 garlic cloves
4 thyme sprigs
1 bay leaf
½ onion quartered
1 teaspoon salt
8 ounces cresson salad
¾ cup chopped fresh pitted dates
2 tablespoons scallions finely sliced
1 whole lemon zest plus juice
¼ mint leaves chopped + some for garnish (optional)
½ heaping teaspoon sumac
2 tablespoons olive oil


In a medium pot add the rinsed garbanzo beans, thyme, bay leaf, onion, and salt. Cover with water and bring to a boil. Boil for 15 to 20 minutes, the garbanzo beans need to soft, whole but not mushy. Remove from heat and with a skimmer spatula remove the garlic, thyme, bay leaf, and onion. Drain the garbanzo beans and set aside to cool down.
Once the garbanzo beans are cool down, place them in a salad bowl, and add the dates, scallions, lemon zest and lemon juice, mint, sumac, and 1tablespoon olive oil. Mix well until everything is well incorporated. Add the cresson salad, a little bit more of the remaining olive oil and mix gently and serve.
Garnish with fresh mint and more lemon zest, however, this step is optional.


Cresson, Garbanzo Beans, Dates Salad. I am absolutely in love with garbanzo beans, or chickpeas. Any opportunity to have them incorporated in my meal is always a plus with me. A while back a prepared a chickpeas recipe, Chickpeas, Cauliflower, Curry vinaigrette that required some boiling. I really enjoyed how much softer to the bite the garbanzo beans were thus I wanted to use that method here while adding extra flavors to it.

However, all this started because at our local grocery store it was the first time I noticed they carry cresson salad, or for my Anglo-Saxon friends, watercress. I enjoyed it often growing up in France, and was super excited to bring it home and prepare a dish with it. But I did not want to prepare your basic salad either. I have also been experimenting with new spices.  Therefore, wanted to play outside my box and this recipe is the result of.




Tuesday, October 20, 2020 - 1:51pm


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