Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs

1 can garbanzo beans (chickpeas) rinsed and drained well

2 T balsamic vinegar (I used white balsamic vinegar, but any good tasting balsamic vinegar will work.)

3 T good quality extra virgin olive oil (You will probably need more olive oil and balsamic vinegar to add to the dressing when it’s drained off the beans after marinating.)

½ tsp. Spike Seasoning (optional; use any good all-purpose seasoning blend instead of Spike if you prefer.)

1 ½ cups diced tomatoes (drained in colander if the tomatoes are extra juicy)

1 ½ cups diced cucumbers with skin on

½ cup chopped fresh basil, parsley, or oregano (I used my herb scissors to get nice slivers of basil for the salad.)

salt and fresh ground black pepper to taste

½ cup crumbled Feta, plus more to add at the table if desired

Directions at kalynskitchen.com

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