I like easy, healthy, vegetarian recipes, and I have been making this for a while now. It is easy to create different versions of this tasty salad. The hardest part for me is trying not to eat all the chickpeas while I make this salad!
1 pint cherry or grape tomatoes
1 English cucumber
1 can garbanzo beans
Kalamata olives, pitted and sliced (approx. 4 oz)
1 jar capers (4 oz)
Olive oil, salt
Feta cheese (optional, especially if you make a vegan version)
Optional: rice wine vinegar, other veggies like fresh baby spinach
Chop the tomatoes (I halve cherry tomatoes, slice grape tomatoes into 2-3 slices) and the cucumber.
Drain the garbanzo beans and mix with the veggies.
Add in your capers and about the same amount of sliced kalamatas (drain both first).
Drizzle generously with olive oil, and salt to taste.
Sometimes we like to mix in rice wine vinegar.
Top with feta if desired.
Tip: If you think you will have leftovers to save, you may want to hold off on salting all of the salad, as it will draw liquid out of the veggies.