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