1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1/8 teaspoon pepper
1 15oz. can chick peas, rinsed and drained
1 1/2 cups broccoli flowerettes, blanched for 1 minute in boiling water
1 tomato, chopped
1 cup cubed part-skim mozzarella cheese
1/2 cup grated carrot
1. In a large mixing bowl, combine lemon juice, garlic, basil, and pepper.
2. Stir in chick peas, broccoli, tomatoes, cheese, and carrots. Toss to mix well.
3. Chill overnight.