This is a quick and easy meal that can easily go as a main course salad and it is another example of how to include healthy, protein-packed beans in a warm-weather menu. This recipe is for two and just had it for lunch with my mom.
As for the garbanzo part, you can do two things. Either soak the beans overnight until they start to sprout and when ready to use it, pour over them hot water and then chill them with cold water. This will eliminate the bitterness of the sprout.Or you can use garbanzo beans from a can, as I did in this case.
1 yellow squash (or zucchini) diced
1 can garbanzo beans, rinsed and drained (or 1 cup garbanzo beans sprouted)
a handful of parsley
a head of iceberg lettuce (or any other type of lettuce but i prefer iceberg since it is soft)
salt and pepper to taste
Toss all ingredients , except lettuce, in a large bowl. Arrange lettuce on a plate and top with the bean mixture.
p.s. You can also add a diced tomato and few black Kalamata olives.