Zesty Garbanzo Green Salad

• 1/2 pound fresh green beans, trimmed
• 1 medium zucchini, cut into 1/2-inch cubes
• 3 green onions, chopped
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• 4 cups fresh spinach, torn
• 2 cups cherry tomatoes, halved
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 tablespoons minced fresh basil

1. In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425u0b0 for 20 minutes, stirring once. Cool.
2. Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.

green beans, zucchini, green onions, olive oil, salt, pepper, red pepper, red wine vinegar, mustard, garlic, fresh spinach, cherry tomatoes, garbanzo beans, fresh basil

Taken from www.tasteofhome.com/recipes/zesty-garbanzo-green-salad/ (may not work)