Chickpea & Feta Salad

This salad is super easy to make and is the perfect main dish, or the perfect side dish for any meal!

Ingredients

1 Cup Garbanzo Beans (prepared – see below)
1 red bell pepper medium size, cut in 1” cubes
1 orange bell pepper medium size, cut in 1” cubes
1 lg. English cucumber, sliced and quartered
11 oz. grape tomatoes, sliced in half
½ Cup red onion, diced
5 oz. feta cheese
½ cup sliced Kalamata olives
¼ Cup fresh basil, minced
½ Cup extra-virgin olive oil
¼ Cup white balsamic vinegar
2 Tbsp. fresh squeezed lemon juice
2 garlic cloves, minced
1 Tbsp. fresh parsley, chopped
½ tsp. Dijon mustard
¼ tsp. pink Himalayan sea salt
1/8 tsp. pepper

Directions

Soak Garbanzo Beans in cool water overnight.
Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 40-45 min, making sure they are always covered with water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins.
Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl.
Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper.
Pour dressing over salad, stir and serve.