Garbanzo Bean Salad
Source: Recipes in a SNAP!
- 1 14.5 oz. can diced tomatoes, rinsed and drained
- 1 14.5 oz. can green beans, rinsed and drained
- 1 14.5 oz. can garbanzo beans or chickpeas, rinsed and drained
- 1 cup cooked brown rice
- 1.5 cups spinach, kale or other leafy green, chopped
- ¼ tsp dried oregano
- 1 tsp curry powder
- ¼ tsp pepper
- 2 Tbsp. balsamic vinegar
- ¼ cup olive oil
- 1 Tbsp. lemon juice
In a skillet, cook spinach and tomatoes until tender. Stir in the green beans and oregano.
Cover and cook until green beans are warm, stirring occasionally.
Add the garbanzo beans, pepper, cooked rice, and dressing until heated through.
*try this recipe uncooked or chilled for a different spin!