Italian Garbanzo Bean Salad

By á-24374

Ingredients

• 1 (15 ounce) can low-sodium garbanzo beans, drained
• 1 cup Roma tomato, chopped
• 1/4 cup red onion, chopped small
• 1/2 cup fennel, sliced thin
• 2 cloves garlic, minced
• 2 tablespoons fresh Italian parsley, minced
• 1 tablespoon fresh basil, minced
• 1/4 teaspoon Kosher salt
• 3 tablespoons dark balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 3 cups baby spinach
• 1 cup kale, roughly chopped
• 1 cup baby arugula
• 1/2 cup low fat shaved parmesan or asiago cheese

Preparation

Step 1

In a small bowl combine garbanzo beans, tomato, onion, fennel, garlic, parsley, basil, salt, vinegar, and olive oil. Toss well to coat all ingredients in herbs and oil.

In a large bowl, combine spinach, kale, and arugula. Toss to combine and add garbanzo mixture and gently toss a second time. Divide among serving bowls and top with shaved parmesan. Serve with additional balsamic vinegar and oil if desired or a fresh lemon wedge.