This Italian Garbanzo Bean Salad is often a light and tasty alternative to popular a pasta salad. Garbanzo beans have become filling and include a healthy amount of protein, so you won’t even take note of the lack of carbs and sugar. It’s nice healthy, since we loaded this salad track of nutrient-rich vegetables like tomatoes, fennel, and red onion. Plus,?power greens kale, spinach, and arugula add natural iron and fiber. It’s all quickly thrown together from a balsamic and olive oil vinaigrette and topped with Mozzarella cheese.

This will be a fantastic accompaniment to your nice Chicken Roast with Lemon & Rosemary or even just Crock pot Italian Meatball Stew. If you’re intending on turning it into upfront, leave the dressing separate until previous to eating.

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 organic 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

Instructions

1. In one small bowl combine garbanzo beans, tomato, onion, fennel, garlic, parsley, basil, salt, vinegar, and organic olive oil. Toss well to coat all ingredients in herbs and oil.
2. In a substantial bowl, combine spinach, kale, and arugula. Toss combine and add garbanzo mixture and gently toss a second time. Divide among serving bowls and top with shaved parmesan. Serve with balsamic vinegar and oil if desired or perhaps a fresh lemon wedge.