Quick Garbanzo Salad

This is a good go-to when you need a quick, protein rich dinner and you want to make sure you get ur greens and veggies. It has a little bite to it from the balsamic vinegar and coarse ground pepper. I make it all the time. Enjoy! 😉

Ingredients

3 cups cooked garbanzo*

2 cups chopped tomatoes

1 cup (packed) chopped parsley

2 cups chopped cucumber

1/4 balsamic vinegar

1/8 cup extra virgin olive oil

15-20  kalamata olives

1 1/2 tsp hamelayan sea salt*

Coarse ground pepper to taste
Directions

Mix above ingredients and enjoy. 😋😉

You could add a lot of different types of veggies to this salad. These are my personal favorites. I have occasionally added some red bell pepper, but that has a stronger taste so if you’d like to try that variation, use the red bell sparingly, you don’t need 2 cups. I haven’t taken exact measurements for the bell pepper, I would try starting with 1 cup and taste test. ☺️

*I use unsalted garbanzos that I have cooked myself. I don’t recommend making this salad with canned beans, but if you’re in a pinch, you can. (I have done it when I’m in a rush, it turns out okay, but make sure you wash and drain the beans well.) If you decide to use canned beans, you may not need any salt at all or minimal salt.