Summer Vegetable & Garbanzo Bean Salad

This is a perfect light, refreshing summer salad to serve at a BBQ with friends and family.  It comes together quickly and is full of delicious veggies so it is relatively low in pp!  Leftovers would make for a perfect light lunch pair with a piece of fruit.

Servings: 8

Size: 1/8 of the salad

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time:  n/a

Rating: 4 stars – Very good

Ingredient List:

1 14 oz. can garbanzo beans, drained and rinsed

3 roma tomatoes, seeded and diced

1 English cucumber, diced

3 green onions, diced

1 orange bell pepper, diced

4 oz. feta cheese, crumbled

2 Tbsp. chopped fresh basil

Dressing:

¼ cup lemon juice

2 Tbsp. apple cider vinegar

3 Tbsp. olive oil

Salt & Pepper to taste

Directions:

Combine the garbanzo beans, tomatoes, cucumber, onions and bell pepper in a large bowl.  In a small Pyrex measuring cup; whisk together the lemon juice, apple cider vinegar, olive oil and salt & pepper until mixed well.  Pour the dressing over the salad and mix well.  Just before serving, stir in the crumbled feta and fresh basil.

Tip:

Chopping up fresh herbs can be kind of a pain.  My favorite way to make sure the herbs are finely chopped is to use a good pair of kitchen scissors!  Crate & Barrel even makes a pair of scissors specically for use with herbs if you are interested - check them out here!

XOXO Megan