Mediterranean Plant-Based Protein Salad

Ingredients (12)

• 12 ounces fresh Florida green beans, trimmed
• 1 cup Florida cucumber, rinsed and sliced
• 1 cup Florida cherry or grape tomatoes, halved
• 1/4 cup Florida sweet bell pepper, diced small
• 1/4 cup Florida celery, rinsed, trimmed and diced small
• 8 ounces hearts of palm, drained and halved
• 1/2 lemon, juiced
• 1 teaspoon Greek or Italian seasoning blend
• 1 tablespoon fresh herbs (thyme, flat leaf parsley, oregano), chopped plus extra for garnish
• 1 1/2 cups low sodium garbanzo beans, drained
• 1 teaspoon quality olive oil
• Sea salt and fresh ground pepper, to taste