About the Dish

1 small Shallot
1 small Lemon
1 1/4 cups Garbanzo Beans
2 ounces Radish
6-7 ounces Celery
2 sprigs Dill
1 sprig Parsley
2 ounces Medjool Dates
1 ounce Feta Cheese
Per Serving
Calories 419
Total Fat 13 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 6 g
Cholesterol 13 mg
Sodium 234 mg
Total Carbohydrates 65 g
Dietary Fiber 14 g
Sugar 30 g
Protein 14 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Peel and dice shallot. Trim stems from radishes, halve lengthwise and thinly slice crosswise. Trim ends from celery stalks, halve lengthwise and thinly slice crosswise. Pick dill fronds from stem, and roughly chop. Pick and roughly chop parsley leaves. Halve dates lengthwise, and thinly slice crosswise. Zest, halve and juice lemon.
In a small bowl combine shallot, 1 tablespoon olive oil and 1 teaspoon lemon juice (reserve remaining lemon juice for another use). Whisk thoroughly to combine, and allow shallot to marinate in dressing 10 minutes.
In a large bowl, combine garbanzo beans, radishes, celery, dill, parsley, dates, feta and lemon zest. Gently toss to mix well. Drizzle with dressing, and toss again to evenly distribute over all ingredients. Adjust seasoning to taste with kosher salt and black pepper.
Divide salad between 2 plates. Enjoy!