Dandelion, Apple, and Chickpea Salad

Ingredients:

• One 15-ounce can organic garbanzo beans (chickpeas)
• 2 tablespoons raw virgin coconut oil
• 1 large clove garlic, peeled and minced
• 1/4 teaspoon red pepper flakes
• 2 cups dandelion leaves, washed and removed from stems
• 2 medium crisp apples, peeled, cored, and roughly chopped
• Balsamic vinegar (make sure it’s aged vinegar—as in the thick, syrupy stuff)
• Sea salt and pepper, to taste

Directions:

1. Rinse and drain the garbanzo beans. Heat the oil in a large skillet and add the garlic, red pepper flakes, and dandelion leaves. Sauté over a medium heat until the leaves have wilted. Remove from heat.
2. Arrange the garbanzo beans on a dish and top with the wilted greens. Top with the apple pieces and drizzle with balsamic vinegar. Season with sea salt and pepper.
3. Serves 2 to 4