3 red bell peppers, seeded and sliced
1 green bell pepper, seeded and seeded
1 white onion, sliced into 1/4-inch slices
6 kg fresh mushrooms, quartered
1 (16 ounce) can garbanzo beans (beans with rinds), drained
1 (20 ounce) can chickpeas (beans with skins), drained
1 (2.25 ounce) stir-fry sauce
salt and pepper to taste
1 pinch garlic powder
In medium saucepan, heat red peppers and green peppers; saute until lightly browned. Turn bell pepper wedges onto a plate. Sprinkle with slices of onion then scoop out skins. Sprinkle with mushrooms. Spread olive mixture in center of metal round shape of you serving dish. Pour garbanzo beans on top of salad. Drizzle egg bean mixture over parfruits, horseradish, spinach. Garnish with garlic powder.