½ bulb mexican green onion (bulb green onion), sliced thin
2 Tbsp fresh basil, sliced into thin strips
1 Tbsp shaved parmesan
3 Tbsp lemon vinaigrette
S & P to taste
For the Lemon Vinaigrette:
1 shallot chopped
2 Tbsp honey
1 Tbsp dijon
juice of 1 large lemon
¼ C olive oil
kosher salt to taste
Instructions
For the Salad:
In a medium bowl add garbanzo beans, sliced onion, shaved parmesan and basil. Drizzle with vinaigrette and season with S & P to taste. Store in an airtight container in the fridge for up to 5 days.
For the Lemon Vinaigrette:
Add first 4 ingredients to a blender or use an immersion hand blender. Slowly pour in the olive oil. Season with salt to taste.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/simple-garbanzo-lemon-salad/