by Chef Brian Kerr of Deschutes Brewery & Public House
1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com
1 cup diced red onions
1 cup red wine vinegar
2 sprigs rosemary, chopped finely
2 tbls chopped fresh oregano leaves
1 cup chopped curly leaf parsley
Zest and juice from one lemon
1 1/2 cups light olive oil
1 Tbls fine grain sea salt
1-2 tsp freshly ground black pepper, to taste
4 cups rinsed organic garbanzo beans
2 sticks celery, chopped finely
1 Tbls minced garlic
Marinate the red onion in the red wine vinegar for 1 hour and then drain, discarding the vinegar.
In a large bowl combine all ingredients and mix well, allow to marinate for 2 hours, stirring 3-4 times.
Working in batches, transfer your garbanzo mixture to a food processor and pulse repeatedly until the beans are broken down but not turned into a paste, they should still have the size of tiny pebbles. Transfer it back into a bowl and taste for seasoning. It might need some vinegar or salt.
The above recipe is also fantastic as a sandwich between two slices of soft whole grain seeded bread, with butter lettuce and pickled onions. It is extraordinary in a wrap with roasted tomatoes, organic spinach and feta cheese. As a pita it rules with chopped hardboiled egg, Aleppo peppers and micro greens.
Yields: 4 cups