Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!
Place minced garlic, olive oil, lemon juice and salt in a medium sized salad bowl, and mix together until combined.
Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, fresh parsley and oregano (can substitute dried oregano). Give the ingredients a good stir, so they are fully combined with the dressing on bottom of bowl. For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum. This will give the salad a good chill, AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!
Right before you serve the salad, add in the chopped cucumber (it should be nice and crunchy!), and crumbled feta cheese, and toss to combine. NOTE: I mixed both the feta and cucumbers into the salad- you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired. Serve, and enjoy! Refrigerate any leftovers.
Greek Garbanzo Salad https://www.thegratefulgirlcooks.com/greek-garbanzo-salad/