Garbanzo Bean Salad

25 Jan

From “The Schwarzbein Principle Cookbook”

13 3/4 oz canned garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 cup diced celery
1 cup diced carrots
1/2 cup fresh parsley
1 cup cucumber, seeded and diced
1 cup diced red bell pepper

Toss all ingredients in a large bowl. In a second small bowl, combine the following for Vinaigrette dressing:

1 minced garlic clove
2 tbsp lemon juice
1 tbsp balsemic vinegar
1 tbsp dijon mustard
4 tbsp pure pressed extra virgin olive oil (the only kind to have!)
ground black pepper and salt to taste

Mix dressing ingredients well, pour over bean salad and toss to coat.

garbanzobeansalad

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