INGREDIENTS
1
Carrot
1
stalk Celery
1 tbsp
Cilantro
1/4
Cucumber
1 cup
Garbanzo beans, dry
1/2
Green bell pepper
1
Lemon, juice of
5
Scallions
12
Black olives
1 1/2 tsp
Salt
1
Salt & pepper
4 tbsp
Olive oil, extra virgin
4 cups
Water
½ to mato (cored, seeded, and diced)