Submitted by Morgan Wyman
1 can of garbanzo beans
1 large cucumber
1 cup roma tomatoes
1 large red bell pepper
¼ red onion, finely chopped (optional)
A few basil leaves
½ tsp salt
½ tsp pepper
Balsamic vinegar and olive oil to taste
Drain and rinse the garbanzo beans and place in a large salad bowl. Chop the cucumber, tomatoes, and bell pepper into large chunks and mix with the garbanzo beans. Chop a few basil leaves up and mix in with the salad. Drizzle with balsamic vinegar and olive oil to taste, along with salt and pepper. For a crunchier salad, roast or sauté the chickpeas before mixing.
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