GARBANZO BEAN AND TOMATO SALAD
- Serves : 3
INGREDIENTS
- 1 can organic garbanzo beans rinsed and drained
- 1 cup del Cabo organic heirloom cherry tomatoes preferably smaller tomatoes
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped basil leaves
- 1 ounce organic arugula chopped
- 2 cloves Melissa’s organic garlic crushed
- 2 tablespoons fresh lemon juice
- 4 teaspoons Napa Valley organic olive oil
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons shaved imported Reggiano Parmesan cheese
- Combine the garbanzo beans cherry tomatoes parsley basil and arugula in a serving bowl
- In a small cup combine garlic lemon juice and olive oil Wisk together and toss with salad
- Season salad with cayenne salt and pepper mix well Garnish with parmesan cheese