arbanzo beans are a great plant source of protein and fiber. I make this dish for a vegetarian lunch or a light dinner. It is quick to make, but it should marinate for several hours or preferably over night.

Ingredients:

• 2 cans Natural Directions organic garbanzo beans, rinsed and drained
• 1 10.5-ounce package Nature Sweet Cherub tomatoes, halved lengthwise
• 1/2 yellow bell pepper, seeded and minced
• 1 clove Melissa’s organic garlic, minced
• 1/4 teaspoon McCormick organic crushed red pepper flakes
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon Napa Valley organic olive oil
• 2 tablespoons fresh lemon juice
• 10 Santa Barbara Olive Co. pitted Kalamata olives, rinsed and sliced

Instructions:


1. Combine all ingredients except for the olives in a storage container with a tight fitting lid. Refrigerate at least two hours or overnight, shaking the container occasionally. Add the sliced olives before serving.