Garbanzo Salad
Yield:
8 Ingredients:
3 cups finely chopped fennel bulb
2 cups chopped tomato
1 3/4 cups finely chopped red onion
1 cup chopped fresh basil
1/3 cup balsamic vinegar
1 Tbsp olive oil
1 tsp freshly ground black pepper
dash of salt
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/2 cup (2 ounces) crumbled feta cheese
Instructions:
Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.
Originally published in Cooking Light
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