Summer Chickpea Salad

1 can (15oz) Garbanzos
3oz pkg foil packed wild salmon
1 small shallot minced
2 Tbsp prepared Pesto
1 Tbsp crombled blue cheese
2-3 Roma Tomatos diced
1 cup. raw spinach chopped
1 tsp. balsamic vinegar
salt, pepper, and red pepper flake to taste

Drain Garbanzos and put in a nonreactive bowl. Add rest of the ingredients
and mix well. Chill before seriving. Garnish with fresh Basil and cherry
tomatoes!

This is a great summer side or light dinner. Serve with either a crisp
Sauv Blanc or Pinot Grigio



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