Appetizer Recipes

Garbanzo Bean and Tomato Salad

Appetizer

1 can organic garbanzo beans rinsed and drained

1 cup del Cabo organic heirloom cherry tomatoes preferably smaller tomatoes

1/4 cup chopped Italian parsley

1/4 cup chopped basil leaves

1 ounce organic arugula chopped

2 cloves Melissa’s organic garlic crushed

2 tablespoons fresh lemon juice

4 teaspoons Napa Valley organic olive oil

1/4 teaspoon cayenne pepper

1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt

1/4 teaspoon black pepper

3 tablespoons shaved imported Reggiano Parmesan cheese

Combine the garbanzo beans cherry tomatoes parsley basil and arugula in a serving bowl

In a small cup combine garlic lemon juice and olive oil Wisk together and toss with salad

Season salad with cayenne salt and pepper mix well Garnish with parmesan cheese