•   16 oz. can garbanzo beans or chickpeas, drained and rinsed
  • 1 C Grape tomatoes, quartered
  • 1 clove garlic, minced
  • 1/2  C fresh read bell peppers, chopped
  • 2 T fresh basil, minced
  • 2 T fresh parsley, minced
  • 1/2 C Feta cheese, crumbled
  • Juice of 1 lemon
  • 2 T extra virgin olive oil
  • Salt and pepper to taste
Drain chickpeas and rinse them well with cold water.   Chop tomatoes, peppers, and mince garlic.  Add to bowl with juice from 1 lemon.  Mince fresh herb and add to bowl along with crumbled feta and beans.  Drizzle with olive oil and season with salt and pepper.  Serve at room temperature or chill and serve.  Keeps for days and gets better in the fridge.  Serves 4

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