1/4 cup Olive oil
1/4 cup red wine vinegar
2 tablespoons agave nectar
1/2 teaspoon dried dill
1/4 teaspoon red pepper flakes
Two 15oz cans Best Choice Garbanzo Beans, rinsed and drained
2 Celery stacks diced
1 carrot shredded
1/2 cup Best Choice dried cranberries
1/2 cup Best Choice Pecans finely chopped
1/2 cup diced red onion
1/4 cup chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
- In a small bowl, combine the olive oil, vinegar, agave, dill and red pepper flakes to make the dressing. Set aside so the flavors come together.
- In a large bowl, mix all the salad ingredients together, then mix in the dressing.
- Let chill in the refrigerator for one hour before serving. Can be served as is or spooned into lettuce leaves to make wraps.