Ingredients

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup diced tomatoes
• ¼ cup chopped fresh mint
• 2 ounces sliced black olives
• 2 tablespoons balsamic vinegar
• ½ teaspoon sea salt
• 6 (6 inch) corn tortillas
• 3 cups mixed greens
• 1 large avocado, sliced
• ½ cup crumbled queso fresco