Sweet Yet Sour

The parsley in my recycled garden is nicely always ready for harvest.  To celebrate this and the fact that summer is here – the perfect time for cold salads- I made my favorite garbanzo bean salad.  This is a cool salad that uses my fresh parsley well and is quick and easy.

Garbanzo Salad

I must thank my sister’s friend Lata for this recipe.

Combine in a bowl and allow to marinate for at least 30 minutes:

2 14oz. cans drained and washed chickpeas/garbanzo beans

1/3 cup lemon juice

1 chopped garlic clove

1/2 cup chopped parsley

2 Tbsp olive oil

1/3 cup shredded parmesan cheese

cracked black pepper and sea salt to taste

After the salad has marinated serve it on a bed of baby spinach.