Garbanzo Salad

Cathe Olson

This salad will keep in the refrigerator for several days and is perfect for a lunch or snack.

2 cups cooked garbanzo beans

1 large carrot, shredded

2 cups cooked brown rice

1/4 cup minced parsley

1 tablespoon light miso

1 tablespoon tahini

3 tablespoons lemon juice (1 small lemon)

1/4 cup bean cooking water or plain water

1 clove garlic, peeled and chopped

1/3 cup fresh peppermint leaves

Place garbanzo beans, carrot, brown rice, and parsley in large bowl. Puree dressing ingredients together in blender. Pour over salad and toss until evenly coated. Chill at least one hour before serving.