My lunch for this week is Mediterranean Crunch Salad and I found it at the Whole Foods site. I altered it a bit to fit my tastes and you can do the same.
1 can of Garbanzo beans (15 oz)
1 chopped English cucumber
1 cup of quartered cherry tomatoes
1/4 cup diced onions
1 cup broccoli florets
1 cup of finely sliced kale, thick stems removed
20 Kalamata olives, roughly chopped
3 garlic cloves, minced,
3 Tablespoons Balsamic vinegar
1 Tablespoon, finely chopped fresh thyme
1 Tablespoon, finely chopped parsley
As always, this is good as a salad, side, or in a wrap.
My version makes 5 servings and is 170 calories. It has .7 grams saturated fat, 4.9 grams dietary fiber, 3.4 grams sugar, and 6 grams protein.