Chickpea & Feta Salad

• 1 cup garbanzo beans (prepared)
• 1 red bell pepper, medium diced
• 1 orange bell pepper, diced
• 1 large English cucumber, sliced and quartered
• 11 ounces grape tomatoes, sliced in half
• 1/2 cup red onion, diced
• 5 ounces feta cheese
• 1/2 cup sliced kalamata olive
• 1/4 cup fresh basil, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup white balsamic vinegar
• 2 tablespoons fresh squeezed lemon juice
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon pink himalayan sea salt
• 1/8 teaspoon pepper

1. Soak Garbanzo Beans in cool water overnight.
2. 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.
3. Rinse beans under cold water until cool.
4. Spread on a baking sheet and remove skins.
5. Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl.
6. Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper.
7. Pour dressing over salad, stir and serve.

garbanzo beans, red bell pepper, orange bell pepper, cucumber, grape tomatoes, red onion, feta cheese, olive, fresh basil, extravirgin olive oil, white balsamic vinegar, fresh squeezed lemon juice, garlic, fresh parsley, dijon mustard, salt, pepper

Taken from www.food.com/recipe/chickpea-feta-salad-535471 (may not work)