Garbanzo Bean Mint Salad

Hi, friends! I'm currently in Puerto Rico on a boat charter with friends. This recipe is one of the many delicious meals we've been making. Lunch time deliciousness! This healthy garbanzo bean salad is the perfect side dish for dinner or as leftovers to take for lunch the next day. The flavors of the fresh mint and lime really take this salad to the next level. While this isn't my original creation and can't take full credit for, I did help my friend Angela make this while we were sailing in Puerto Rico. It was bomb AF! NOW, who said you can’t eat deliciously on vaycay and still be healthy?

Garbanzo Bean Mint Salad

What You'll Need

2 cups cooked garbanzo beans
1 cucumber, chopped
2 tomatoes, chopped
2 tbsp Greek feta cheese
6 fresh mint leaves, chopped
2 limes
1/8 tsp sea salt
1/8 pepper
2 tbsp kalamata olives, sliced
Optional: Canned octopus and mussels in escabeche sauce
Tostada

What You'll Need To Know

1. In a mixing bowl toss in 2 cups cooked garbanzo beans, 1 chopped cucumber, 2 chopped tomatoes, 2 tbsp feta, 6 chopped fresh mint leaves, squeeze 2 limes, sea salt, pepper, 2 tbsp kalamata olives, sliced and toss everything together.

Optional: a side of octopus and mussels in escabeche sauce (olive oil and vinegar sauce) and serve with tostadas.

Counting Macros? Carbs: 9.3g / Fat: 7.9g / Protein: 10.5g

Recipe makes 6-8 servings.