Toasted Garbanzos. Who Knew?

Day Two of the Great Plan-Ahead Meal Week was a success: lamb steaks with a nice side of tomatoes and feta tossed with pan-toasted garbanzos.

Garbanzos (known to the east-coasters as chick peas) are innocuous legumes, usually tossed into salads or pasta for some fiber, or made into hummus, or left in the can in the pantry gathering dust for say, 12 years. So I was intrigued to see a recipe to dress them up a bit.

Drain and rinse a can of garbanzos and pat them dry with paper towels. Heat a skillet to medium high, add a tablespoon of olive oil, and toss in the garbanzos. Saute them (or "toast," whatevs) about 5 minutes, shaking the pan occasionally, until they're crispy. Stir in half a cup of chopped tomatoes, a handful of snipped cilantro, and the juice from half a lemon. Salt generously, dust with feta, and grind some pepper on top. Amazing.