This salad makes a great lunch!
Greek Garbanzo Salad
Number of Servings: 4
1 can (540 mL/19 fl oz) garbanzo beans (chick peas), drained, rinsed
¼ cup (60 mL) finely chopped red onion
1 green pepper, fine dice
¼ of an English cucumber, seeded and diced
1/3 cup (85 mL) chopped Kalamata olives
1 cup (250 mL) cherry or grape tomatoes, halved
¼ cup (60 mL) chopped fresh mint
½ cup (125 mL) feta cheese, cubed or crumbled
Some fresh basil leaves
2 tablespoons (30 mL) red wine vinegar
1 clove of garlic, minced
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) dried basil
2 tablespoons (30 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
- In a large salad bowl, combine the vinegar, garlic, and herbs. Whisk in oil; season to taste.
- Add all of the salad ingredients, except for feta, to the vinaigrette. Mix well and season to taste.
- Refrigerate for at least an hour.
- Just before serving, add the feta cheese and fresh basil leaves.
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