INGREDIENTS

• 1 cup ecoLife® Split Bengal Gram
• 1 large heirloom tomato cut into ½” wedges
• 1 cup bocconcini, halved or ½” chunks of fresh mozzarella
• ½ cup basil leaves
• ¼ cup olive oil
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 2 tbsp balsamic vinegar

INSTRUCTIONS

1. Cook Bengal gram according to package directions. Cool completely.
2. In a medium bowl toss together cooked gram, tomato, mozzarella, basil, olive oil, salt, and pepper. Drizzle with balsamic vinegar.