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.