Ready in 15 mins.
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
2 roma tomato, seeded and diced
1 roasted red bell pepper, diced
1/2 tub feta cheese crumbles (with tomato basil)
1 tablespoon chopped fresh parsley
3 cloves of garlic, minced
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon red wine vinegar
In a large bowl, toss together the garbanzo beans, roma tomato, red bell pepper, feta, and parsley.
In a small bowl, mix garlic, lemon juice and vinegar with olive oil & pour over salad. Mix well, cover, and chill until serving.