Garbanzo and Melon Salad

Garbanzo and Melon Salad

Garbanzo and Melon Salad

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  • 1 tablespoon whole grain mustard
  • 3 tablespoons sherry vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 2 (14-ounce) cans garbanzo beans, rinsed and drained
  • 3 cups cubed melon, such as Charentais or Galia
  • 1/2 cup thinly sliced fennel bulbs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup torn basil leaves


In a small bowl, whisk together mustard and vinegar. Slowly drizzle in oil, while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, mix together beans, melon and fennel. Gently toss with dressing. Refrigerate for at least 2 hours to let flavors meld. Serve cold or at room temperature, sprinkled with feta and basil.

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