Mixed Bean Salad
Ingredients
Water for blanching 1 cup broccoli florets
1 15-oz. can chickpeas (garbanzo beans), drained (OR 1-2 cups of soaked and cooked chickpeas)
1 tomato, diced
1 stalk celery, sliced
1/2 Cucumber diced
1/4 cup of olive oil and balsamic vinegar mixed together (half half mixture)
2 Tbsp. lemon juice
1 clove garlic, minced
1 Tbsp. minced fresh parsley
1 Tbsp. chopped onion
Pepper, to taste
Instructions
Bring the water to a boil.
Add the broccoli and cook for about 2 minutes, then transfer to a colander and immediately run under cold water to stop the cooking process.
In a medium bowl, mix all the ingredients until just combined.
Serve over lettuce. Enjoy!
