Meyer lemon is one of the staples I keep in my kitchen when in season. I have a friend in California who has a huge Meyer lemon tree and fortunately she loves sharing her wealth with me. I like them so much – I eat them skin an all, which is how I came up with this recipe. If you have never tried a Meyer lemon you’re missing out. Meyer lemons are less tart, sweeter than regular lemons, and just as fragrant. This salad includes chopped whole Meyer lemon. Although this recipe is technically not an authentic, it is a variation of another recipe with a slightly different twist.
Roasted Garbanzo Bean Salad with Whole Meyer Lemon and Mint
Difficulty Rating: Easy
Servings: 6 to 8
2 cans (15-ounces) Garbanzo beans (Chickpeas) rinsed, and drained
1/2 whole Meyer lemon
3 tablespoons Meyer lemon juice
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons minced red onion
Step 1. Preheat oven to 375 degrees F. Pat the garbanzo beans dry with paper towels. Place on a baking sheet and toss with 1 tablespoon olive oil. Bake for 15 minutes. Remove from oven and allow to cool to room-temperature.
Step 2. Cut off the thick end of the lemon half (about 1/4 to 1/2-inch), and discard. Using a sharp knife, first slice the lemon and then finely chop.
Step 3. Place the beans in a medium serving bowl. Add the chopped lemon and toss with lemon juice, remaining olive oil, mint, parsley, and onion. Season with salt and pepper to taste.