Garbanzo Bean Salad
![](https://www.easttexasfoodbank.org/wp-content/uploads/2018/10/squash-chickpea-and-green-bean-salad-detail-250x250.jpg)
- 1 14.5 oz. can diced tomatoes, rinsed and drained
- 1 14.5 oz. can green beans, rinsed and drained
- 1 14.5 oz. can garbanzo beans or chickpeas, rinsed and drained
- 1 cup cooked brown rice
- 1.5 cups spinach, kale or other leafy green, chopped
- ¼ tsp dried oregano
- 1 tsp curry powder
- ¼ tsp pepper
- 2 Tbsp. balsamic vinegar
- ¼ cup olive oil
- 1 Tbsp. lemon juice
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In a skillet, cook spinach and tomatoes until tender. Stir in the green beans and oregano.
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Cover and cook until green beans are warm, stirring occasionally.
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Add the garbanzo beans, pepper, cooked rice, and dressing until heated through.
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*try this recipe uncooked or chilled for a different spin!