Garbanzo Bean and Vegetable Salad

[Guest guest]

Garbanzo Bean and Vegetable Salad

 

1 tablespoon lemon juice

1 clove garlic -- minced

1 tablespoon snipped fresh basil or 1 teaspoon dried

-- basil -- crushed

1/8 teaspoon pepper

15 ounces garbanzo beans -- rinsed and drained

1 cup coarsely chopped broccoli -- (1-1/2)

1 7-1/2-ounce can tomatoes -- cut up

1 cup cubed part-skim mozzarella cheese

1/2 cup sliced carrots

 

1. In a large mixing bowl combine lemon juice, garlic, basil, and pepper.

 

2. Stir in garbanzo beans, broccoli, undrained tomatoes, cheese, and

carrots. Toss to mix well.

 

3. Divide mixture among 4 small airtight containers. Chill overnight or

store up to 3 days in the refrigerator. Makes 4 servings.