1 can garbanzo beans (chickpeas) rinsed and drained well
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp Italian seasoning
1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy)
1 1/2 cups diced cucumbers with skin on
1/2 cup chopped fresh basil, parsley, or oregano salt and fresh ground black pepper to taste
1/2 cup crumbled Lamagna Feta
Put garbanzo beans in colander and rinse very well until no more foam appears. (I like to remove any chickpea skins that come off when you’re rinsing the beans but that’s totally optional.)
Let beans drain at least 15 minutes.
Whisk together olive oil, balsamic vinegar, and Italian seasoning.
Place beans in small Ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
When you’re ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing.
Taste dressing for seasoning, and if you don’t think you have enough dressing, add a bit more balsamic vinegar and olive oil.
Dice tomatoes and if they’re extra juicy, put in colander to drain while you prepare other ingredients.
Cut cucumbers into quarters lengthwise, and then into pieces about 1/2 inch wide.
Put basil or other herbs into salad spinner and wash, spin dry or dry with paper towels, and cut with herb scissors or coarsely chop using a chef’s knife.
Combine tomatoes, cucumbers, garbanzo beans and basil in a bowl and toss with reserved salad dressing.
Season salad with salt and fresh ground black pepper to taste, then gently mix in the crumbled Feta.
Serve right away, with more Feta to add at the table if desired.