Greek Chop Salad

3 tbsp. Olive Oil
1 tbsp. Balsamic Vinegar
1/2 c. Leeks, sliced
2 cloves Garlic, minced
4 c. shredded Brussel Sprouts (you can use a food processor for this)

1 15oz. can Garbanzo Beans, drained and rinsed
1/2 c. Green Beans, **blanched and chopped
1/4 c. Sun Dried Tomatoes (if in oil, reduce amount used with leeks)
1/3 c. Broccoli Sprouts
2 tbsp. Dried Cranberries
2 tbsp. chopped or sliced Almonds (I used raw, unsalted almonds)
1/4 c. Parsley, chopped
Juice of 1 Lemon
Salt and Pepper to taste

Heat olive oil in a large skillet.  Saute'  leeks for 5 minutes until soft.  Add in garlic and cook another 30 seconds.  Toss in shredded brussel sprouts along with balsamic vinegar and cook, stirring occasionally for another 5 minutes.  Season with salt and pepper.  Let cool.

While brussel sprouts are cooling, combine remaining ingredients in a large bowl.  Toss with brussel sprout mixture.

**To blanch green beans,  add them to a pot filled with boiling water and cook until tender, 4-5 minutes.  Remove from boiling water and immediately transfer to a separate bowl filled with ice water to cool (this stops the cooking process and allows the beans to retain their vibrant green color).  Drain and chop.