POMEGRANATE & GARBANZO BEAN SALAD
15 ounces garbanzo beans
1/4 cup peanuts, crushed
2 cloves garlic, minced
1/2 red onion, sliced thinly
1/4 cup pomegranate seeds
1/4 coconut shreds
1 teaspoon olive oil
1 tablespoon dill
Salt & pepper
Heat onion & garlic with olive oil in a skillet over medium heat for 2-3 minutes.
Add garbanzo beans and peanuts, cooking for about 3 more minutes. Season with dill and salt & pepper.
Remove from heat and top with coconut & pomegranate.
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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