Mediterranean Garbanzo Beans

This superfood packed salad is quick and easy to make.  It was Ramsey’s favorite for the longest time.  I serve it as a snack, a side dish or the main course at lunch.  As a disclaimer, Theo was not so endeared to the dish but is warming up.  His favorite part is the vinegary spinach. Given the size of the whole garbanzo bean, this dish is best enjoyed by those 12 months and up. 

Ingredients:

1 can garbanzo beans

1 cup of cherry tomatoes 

1/2 cup frozen spinach

2 tsp olive oil

1-2 tablespoons vinegar

1 tsp dried oregano or Italian herb 

Start with 1 can of garbanzo beans drained and rinsed.  Add in 1 cup of sliced cherry tomatoes and about 1/2 cup frozen spinach that is thawed with the excess water squeezed out.  Add a splash of olive oil and 2 splashes of vinegar. (I use red wine vinegar.)  Mix in about 1 teaspoon of dried oregano or Italian herb seasoning. 

Et voila! At this point,  I can make the whole thing in 5 minutes or less.  Other benefits of the dish:

-The beans pack a lot of protein and fiber

-The olive oil helps the body absorb nutrients in the dish like vitamin A from the spinach and lycopene from the tomatoes

-Picking up the garbanzo beans allows young kids to work on their pincer grasp

-Use of frozen spinach and canned beans make the dish affordable to make and tasty year round