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  • Serves : 3


  • 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

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