Garbanzo Bean And Vegetable Salad
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Snipped basil/1 teaspoon dried basil, crushed||1 Tablespoon|
|Canned garbanzo beans||15 Ounce, drained and rinsed (1 Can)|
|Chopped broccoli||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Part skim mozzarella cheese||1 Cup (16 tbs), cubed|
|Sliced carrots||1⁄2 Cup (8 tbs)|
In a large mixing bowl combine lemon juice, garlic, basil, and pepper.
Stir in garbanzo beans, broccoli, undrained tomatoes, cheese, and carrots.
Toss to mix well.
Divide mixture among 4 small airtight containers.
Store up to 3 days in the refrigerator.