Ingredients

4 Asparagus stalks
1 Large carrot, halved lengthwise
1 Small zucchini, quartered lengthwise
4 Endive spears
1/2 Red bell pepper
10 Snap peas or green beans
Handful pea shoots or alfalfa sprouts
1 1/2 cups Garbanzo or cannellini beans
2 tablespoons Extra-virgin olive oil
1 tablespoon White-wine vinegar
1 tablespoon Fresh lemon juice
Salt and pepper
2 Whole-grain bread slices
2 tablespoons Low-fat goat cheese, preferably spreadable (such as Chavrie)

Description

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