Garbanzo Bean Greek Salad

By Eleni Saltas @eleni_saltas

For the salad
15 oz can garbanzo beans
1 English cucumber, optionally peeled and sliced in half
2 cups cherry and golden tomatoes, halved (or 4 diced tomatoes)
1 avocado, diced
1 green bell pepper, diced
¼ cup of red onion, diced
½ cup pitted Kalamata olives

For the dressing
¼ cup olive oil
⅓ cup lemon juice
1 garlic clove, minced
1 tablespoon dried oregano
½ teaspoon pepper
1 teaspoon salt

Place the garbanzo beans in a colander and rinse well. Allow to drain well before using. In a small bowl or a mason jar, make the dressing by whisking together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Taste and adjust seasoning as you’d like. Place all garbanzo beans and the vegetables into a large bowl and mix. Toss the salad with dressing as needed and serve. Note: If you are planning to prepare this salad ahead of time or if you want to have leftovers, do not add all of the dressing. Instead, just dress the amount that will be consumed immediately. For freshness, add avocados before serving as well.