White Bean Salad with Roasted Garlic Scapes Recipe
Creamy white beans, and simply roasted green garlic scapes, this garlic scapes recipe also uses fresh herbs, almonds, and arugula for a tasty salad, filled with flavor and textures. Topped with a simple dressing of lemon and olive oil, it’s perfect for summer. Try serving this salad with crusty bread for a refreshing light lunch, or serve along side dinner for some added vegetables.
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What are Garlic Scapes?
We all know and love garlic in it’s bulb form, which is harvested late in the summer, but you might not be familiar with the other edible part of the garlic plant, which is the garlic scape. Garlic scapes are the spring garlic harvest. They’re a light green color, thin and twisting, with a bud-like structure that would have developed into the garlic flower, and a pointed top. They have a wonderful, garlicky flavor, not as strong as garlic bulbs but just as delicious, with added fresh, green, vegetal qualities. Not all garlic produces a scape- only what’s known as hard-neck garlic, which is more likely to be grown by smaller farmers, and less likely to be found in a grocery store. The stems (or scapes) of the garlic need to be cut away, in order to redirect the garlic plant to out energy into developing the bulb and not the other plant parts. Because of that, they’re a great crop to buy to help support local farmers before they’re able to harvest their garlic bulbs. Garlic scapes will hold up pretty well, in a plastic bag in the fridge. They don’t last as long as garlic bulbs, of course, which is why they can only be found for a short period of time in late spring or early summer.
Looking for Vegan Garlic Scapes Recipes? Try one of these!
Looking for Summer Salads? Try one of these!
- Pink Hibiscus No Mayo Pasta Salad
- Smashed Vegan Cucumber Salad
- Heirloom Tomato Summer Watermelon Salad
- Hearty Bean Dinner Salad with Sun Dried Tomato Dressing
- Pea Tendril Vegan Pasta Salad with Orange Dressing
- Summer Tomato Vegan Caprese Salad
How to Make Roasted Garlic Scapes Salad
This garlic scapes recipe is a great way to eat a large amount of garlic scapes. We mellow down the garlicky flavor a little bit by roasting the scapes in the oven simply with salt, pepper, and olive oil, which gives them a sweeter, more rounded garlic flavor. It also softens them, making them a pleasant texture. While they are roasting, some bits of the scapes may burn a little, especially the tips coming off the bulb which are very thin. Remove any “extra crispy” parts and discard, and then chop the scapes into pieces for your salad. The rest of the salad is super easy. Mix in some white beans, chopped herbs, arugula, chopped almonds, lemon, olive oil, salt, and pepper. Give it a toss, and you’re done. Garlic scape salad made!
White Bean Salad with Roasted Garlic Scapes Recipe
Ingredients
- 12 garlic scapes
- 1 ½ cups white beans (about 1 can)
- ½ cup baby arugula
- ¼ cup finely chopped parsley
- ¼ cup chopped almonds
- Juice of one lemon
- 1 tbsp. olive oil, plus more for roasting
- 1 tsp. chopped fresh thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Place the garlic scapes on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, flip, and bake for another 10-15 minutes. Let your roasted garlic scapes cool for a couple minutes until they can be handled, and chop off any parts that have become overly crispy.
- Cut the remaining scapes into pieces, and place them in a bowl. Add the beans, drained and rinsed if using canned. Add the arugula, chopped a little if the leaves are larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serve right away or chill until serving.
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