Heirloom Tomato and Garbanzo Bean Salad

Gluten-Free

Vegetarian

This lemony, Greek-inspired salad can be enjoyed on its own or can be tossed with a cup of cooked barley, quinoa or brown rice to make a more substantial dish. It also makes a great sandwich filling for pita bread.

By Betsy Nelson | Experience Life

Makes6 servings
Prep Time10 minutes
Cook Time0 minutes

Ingredients
Directions

Ingredients

1 15-ounce can garbanzo beans, drained and rinsed
1 pint (2 cups) heirloom cherry tomatoes, halved, or 2 cups heirloom tomatoes, cubed
2 cups chopped cucumber
1/2 cup red onion, thinly sliced
1 cup diced red bell pepper
1/2 cup Italian flat-leaf parsley, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
1 cup (5 ounces) crumbled feta cheese
1 fresh lemon, juiced
1/3 cup extra-virgin olive oil
Freshly ground black pepper to taste

Tip: You can easily use dried garbanzo beans in place of canned. Just soak beans for several hours or overnight, then simmer for an hour or so, until soft.

Directions

STEP 1

Toss all the ingredients together in a large salad bowl. Salt shouldn’t be necessary since the cheese has enough salt to flavor the salad.

STEP 2

Enjoy immediately, or store in the refrigerator until ready to eat.

Nutritional information

Photographer: Terry Brennan

By Betsy Nelson

Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.

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