5-Minute Greek Garbanzo Bean Salad

As a child I hated garbanzos beans (also known as chickpeas), but now with my big girl palate and vegetarian diet they are my favorite legumes with their delicious nutlike taste and buttery texture. I always have them on hand to add to salads, soups and pasta dishes. They also make a delicious entrée or side dish as in this easy and nutritious recipe.

Prep and Cook Time: 5 minutes
Serves 2

Ingredients:
•1 medium tomato, diced
•2 TBS parsley, chopped
•1/2 cup chopped cucumber
•1 TBS fresh lemon juice
•3 TBS extra virgin olive oil
•salt and pepper to taste
•1/2 medium red onion, chopped
•1/4 cup feta cheese
•6 sliced kalamata olives
•2 medium cloves garlic, minced or pressed
•1 15 oz can garbanzo beans, preferably organic or 2 cups cooked

Directions:
1.Press or mince garlic.
2.Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
3.Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.


Nutritional FYI
Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber Garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, bulgar wheat and barley, garbanzos provide an extremely-low-fat, complete protein food.

Garlic Sautéed Spinach

Enjoy this quick and easy recipe that provides you with an excellent source of healthy promoting nutrients such as vitamin A, K, C, as well as manganese and folate.

Prep Time:6 min
Cook Time:4 min
Serves: 6

Ingredients
• 1 Lemon
• 1 1/2 pounds baby spinach leaves
•2 tablespoons good olive oil
•2 tablespoons chopped garlic (6 cloves)
•2 teaspoons kosher salt
•3/4 teaspoon freshly ground black pepper
•1 tablespoon unsalted butter
•Sea or kosher salt, optional
•Pinch red pepper flakes

Directions
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.