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Tuesday, September 10, 2013

Easy Italian Style Garbanzo and Olive Salad

                                             I needed a fast breakfast one day and I'm not into eating sweets for the first meal of the day. I think a balanced, not too salty; not too sweet breakfast should be a go to easy thing. Of course I made this on a hot humid summer morning, this might not be good for wintertime mornings :)

This salad can be made up in advance. Also chickpeas are full of iron, insoluble fiber, they help suppress appetite, low in calories, in recent studies they have proved to help control blood sugar and insulin secretion. On top of being delicious, these benefits make them a great and healthy snack between meals!

Mix all in a bowl approximately or to taste:
1/2 c canned garbanzo or chickpeas (drained)
8 black olives (whole or hand crushed)
4 tsp lemon juice
3 tsp olive oil
3 tbsp mozzarella cheese (shredded)
1 dash salt (a low amount everything else has salt)
1 dash onion powder
4 dash Mama Francesca Pungente grated cheese mix (or grated parm cheese with spices: garlic, parsley, oregano)

I gave approximate measures above, but you don't need to measure just make to taste. You know what you like or how much lemon juice you like, if you like it at all though it's great for your bodies alkali level.

My rule of thumb for "to taste" recipes is about 4 tablespoons of the solids, and 3 teaspoons of the liquids, dashes on the spices. Substitute whatever you'd like and if making this a single serving, don't exceed 1 cup total. You don't want to overeat :)



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