- 1 pouch Tolerant Spanish-Style Red Lentil Pilaf
- 1 can organic garbanzo beans drained and rinsed
- 7 dates, pitted and diced
- 3 tablespoons of balsamic vinegar
- Parsley, for garnish
- Cook Tolerant Spanish-Style Red Lentil Pilaf according to the package directions. Set aside.
- Toss garbanzo beans and diced dates in a bowl with balsamic vinegar.
- Stir beans and dates into the pilaf, then garnish with parsley.