Tomato, Cucumber and Chickpea Salad

• one 15.5 oz. can garbanzo beans
•  2 T white balsamic vinegar
•  3 T good quality extra virgin olive oil 
• 1 1/2 cups diced tomatoes 
• 1 1/2 cups diced cucumbers with skin on
•  1/2 cup chopped fresh basil, parsley, or oregano
•  salt and fresh ground black pepper to taste
•  1/2 cup crumbled Feta, plus more to add at the table if desired

1. Rinse and dry the garbanzo beans
2. Mix olive oil, balsamic vinegar, and your seasoning of choice
3. Place beans in a small Ziploc bag, pour the dressing over, and refrigerate for 4-6 hours or longer.
4. When you’re ready to prepare the salad, remove the beans from the refrigerator and drain them in a colander, reserving the dressing.
5. Taste the dressing for seasoning, and if you don’t think you have enough, add a bit more balsamic vinegar and olive oil. 
6. Dice tomatoes, and if they’re extra juicy, put them in a colander to drain while you prepare other ingredients.
7. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. 
8. Put basil or other herbs into a salad spinner, wash, spin dry, or dry with paper towels, then cut with herb scissors or coarsely chop with a chef’s knife.
9. Combine tomatoes, cucumbers, garbanzo beans, and basil in a bowl, then toss with the reserved salad dressing.
10. Season the salad with salt and fresh-ground black pepper to taste, then gently mix in the crumbled Feta.
11. Serve right away, with more Feta to add at the table if desired.