Mediterranean Lentil Salad

• 2 (15.5 oz.) cans chick peas (garbanzo beans) drained and rinsed
• 2 cup lentils
• 4 cup chicken or vegetable broth
• 1 pint grape or cherry tomatoes, halved
• 4 bay leaves
• 1 large English cucumber, quartered and sliced
• 1/3 cup balsamic glace
• 1/2 cup red onion, finely chopped
• 4 sticks of light string cheese, sliced thinly
• 1 teaspoon Cavenders all purpose Greek seasoning

Instructions:

1. Rinse the lentils. Place in a saucepan and add broth and bay leaves. Bring to a boil, reduce heat to low, cover and simmer 15 to 20 minutes or until al-Dante. Drain any excess liquid, discard leaves and set aside to cool in fridge.
2. While the lentils are cooking, prep chick peas, tomatoes, onion, cucumber, and cheese. Sprinkle with seasoning and let sit while lentils are cooking and cooling.
3. Once the lentils have cooled, place in a bowl with remaining ingredients add balsamic glace, toss and enjoy.

Nutritional Facts:

• Calories per serving: 168
• Fat per serving: 2 g
• Saturated fat per serving: .6g
• Carbs per serving: 25 g
• Protein per serving: 12 g
• Sugar per serving: 2.7 g
• Sodium per serving: 369 mg
• Cholesterol per serving: 3 mg