Garbanzo Bean Salad

Garbanzo Bean Salad

I’m always on the lookout for quick, veggie-packed lunches that I can scoop out and take to work. I find that my lettuce goes bad before I can use it all in daily salads, so this is a great alternative! It’s also a great way to use up any leftover cilantro you might have in the fridge. I can never seem to use the whole bunch and I’m trying to get better about not letting things go to waste. Also, It couldn’t be easier. Chop, chop…toss, toss… and you’re done!

1 can garbanzo beans drained
1 can black beans drained
1 tomato seeded and diced
1 cucumber seeded and diced
1/4 cup of onion diced
Cilantro chopped (amount to your taste)

2 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1/2 lemon squeezed
1 pinch salt
1 grind pepper

This couldn’t be easier, combine all ingredients above in a bowl. Toss dressing in. Refrigerate until ready to eat! Voila!


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