Source: dLife

Bread sticks with a mushroom, olive, and tomato salad.

Servings

12 Olives, green, manzanilla, stuffed , drained
5 oz fresh cherry tomatoes , rinsed and dried
14 oz canned palm hearts , drained
4 oz Mushrooms, whole, canned , cut into quarters
0.5 cup canned garbanzo beans (chickpeas), unsalted , rinsed and drained
1.5 tbsp extra virgin olive oil
1 tbsp ground basil leaves
10 Breadsticks (4-inch x 1/2-inch)

1 Put all of the ingredients except for the bread sticks in a large resealable plastic bag, close, and shake gently to mix.
2 Place in the refrigerator for 4 hours and serve with the bread sticks.