Garbanzo bean, tomato and olive salad
This wonderful salad recipe was given to me by my friend Ilena. I made a few minor changes and I would like to share it forward.
2 cans of garbanzo beans rinsed ( or cook 1 cup of soaked overnight garbanzo beans till tender)
2 cups of cherry tomatoes ( cut in half)
1/2 cup Kalamata olives - pitted ( rinse well to decrease sodium content) cut into small pieces
1/2 cup chopped red onion
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped dill (optional)
1/2 cup green onions or chives- reserve some for decoration on the top of the bowl
2 TBSP balsamic vinegar
2 TBSP lemon juice
Mix all ingredients well, serve chilled.