Simple to make, this lively vegetarian salad packs well for school lunch!

Mediterranean Crunch Salad

Ingredients

1 can no-salt-added garbanzo beans, drained
1 cucumber, chopped
1 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1/2 cup finely chopped red onion
2 tablespoons finely chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

Preparation

Combine all ingredients in a large bowl. Chill at least 1 hour before serving.

*Recipe and image courtesy of Whole Foods Market.*