Greek Garbanzo Salad

Number of Servings: 4

Salad Ingredients:

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

Vinaigrette:

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

Method:

1. In a large salad bowl, combine the vinegar, garlic, and herbs. Whisk in oil; season to taste.
2. Add all of the salad ingredients, except for feta, to the vinaigrette. Mix well and season to taste.
3. Refrigerate for at least an hour.
4. Just before serving, add the feta cheese and fresh basil leaves.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]