Italian Garbanzo Salad

Yes, I am back to cooking. Have blueberry muffins in the oven, made blueberry cornmeal bread yesterday and for dinner Chickpeas with spinach.

The recipe for today is:

Italian Garbanzo Salad
"This can be served as a first course or antipasti with Italian food or as a side to grilled chicken. It's even better the next day over salad greens.

3 cups finely chopped fennel bulb
2 cups chopped tomato
1 3/4 cups finely chopped red onion
1 cup chopped fresh basil
1/3 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, minced
2 (15 1/2 ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/2 cup (2 ounces) crumbled feta cheese

1. Combine all ingredients except the cheese in a bowl, toss well. Let stand 30 minutes, sprinkle with cheese. Yield: 8 servings (serving size: about 1 cup)

Calories 159
From Cooking Light May 2004 (Oh yes, I am also catching up on magazines. You can tell that I am really behind.)
June 10, 2011