1 (16-oz.) can garbanzo beans, drained
1/4 cup parsley, chopped
1/2 cup tomato, chopped
1/4 cup ripe olives, chopped
1 teaspoon cumin, ground
1 garlic clove, minced
1 tablespoon lemon juice
1 teaspoon dried mustard
2 tablespoons olive oil
Combine first six ingredients in large bowl; mix well.
Whisk together lemon juice and mustard, add olive oil to blend; add to bean mixture. Toss well. Chill several hours.
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