Garbanzo Bean Salad
Here’s what you’ll need
1 Cup Garbanzo Beans, rinsed and drained (canned is fine – look for low salt)
1 Cup Cucumber, 1/2 inch cubed
2 Cup Tomato, 1/2 inch cubed
1 Cup Sweet Yellow Onion, 1/2 inch cubed
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Basil or Mint, finely chopped
1 Tablespoon Parsley, finely chopped
Salt and Pepper to taste
Make it
Mix all together and let stand for a ½ hour, Serve on a bed of quinoa. This recipe will stay well in the refrigerator for up to 4 days – store salad and quinoa separately. Serves 6.
In Peace, Love and Health,
Adita
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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email me for more information: Info@AditaLang.com
