Garbanzo, Feta and Tomato Salad

Submitted by virginislander on March 25, 2003 at 2:51 pm
This recipe is from A Moveable Feast in Houston. This is a family favorite.

2 cups garbanzo beans, drained and rinsed (one 15 oz. can is close enough)
1/2 cup feta cheese, crumbled
1/2 cup kalamata olives, pitted and drained
1 large tomato, seeded and diced
2 green onions, sliced
2 TBSP parsley, finely chopped
1 TBSP fresh oregano, chopped fine
1-1/2 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1/2 tsp kosher salt
freshly ground pepper, to taste

Place garbanzo beans, feta, onions, and parsley in a bowl, toss gently to combine.

In a small bowl, whisk together olive oil and vinegar. Add the parsley, oregano and salt. Whisk together and pour over the salad, toss gently to coat. Season to taste with ground pepper.

NOTE: If fresh herbs are not available, I substitute about a third of the quantity of dried. Also, I usually double this recipe as it keeps well in the refrigerator. I like it cold or at room temperature. You can make it and eat it right away or refrigerate it for later or another day.