Garbanzo, Feta and Tomato Salad

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Garbanzo, Feta and Tomato Salad
Makes 3-4 servings

Plentiful year-round, tomatoes add summer freshness to this light but hearty meal that features tasty and healthy ingredients to keep us well-fed in more ways than one. It’s a favorite at Green Mountain, even among participants who swear they don’t like beans.

1 15-ounce can garbanzo beans, drained (about 1½ cups)
¾ cup diced fresh tomatoes (or grape or cherry tomatoes, halved)
¼ cup finely chopped green onions
½ cup crumbled feta cheese
1 tablespoon finely chopped parsley
1 teaspoon thyme leaves (optional)
2 tablespoons olive oil
1 tablespoon red or white wine vinegar
Salt
Pepper

In a medium bowl, place garbanzos, tomatoes, onions, feta, parsley and thyme. In a small bowl whisk together olive oil, vinegar, salt and pepper and pour mixture over salad, tossing gently to coat. Cover and refrigerate until chilled. Serve.

For variety, add other herbs such as oregano or basil, and/or pitted black olives
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Sounds good...but do you serve this as a side dish or a main dish?!

You can sure go either way... Feta and the beans are great proteins so it's definitely got that going for it, I sometimes add a few more things to it. I've done it both ways depending on how many cals I'm looking to have that meal.:happy:

FC