Summer Chopped Salad

This salad is also really easy to throw together and if you’re having a BBQ or party this recipe is great because you can make it in advance.

You definitely want to give it at least 6-12 hours in the fridge before serving because it lets the flavors merry and the veggies soften just a tiny bit.  I like it on its own, as a side dish, over lettuce or even with some shrimp on top.

Combine garbanzo beans, tomatoes, cucumber, onions, bell pepper, lemon juice, vinegar, olive oil, in a large bowl and toss to combine.  Season with salt and pepper.

Just before serving, stir in feta cheese and basil.  This salad is best made the day before serving or at least 6 hours in advance.

Summer Chopped Salad

Recipe from Mountain Mama Cooks

Ingredients

• 1 14oz can garbanzo beans, drained and rinsed
• 3 vine-ripened tomatoes, seeded and diced
• 1 english cucumber, diced
• 3 green onions (scallions), diced
• 1 orange or other sweet bell pepper, diced
• 1/4 cup lemon juice
• 2 Tablespoons apple cider vinegar
• 3-4 Tablespoons extra virgin olive oil
• salt and pepper to taste
• 4 oz feta cheese, crumbled (optional)
• 2 Tablespoons chopped fresh basil

Steps

1. Combine garbanzo beans, tomatoes, cucumber, onions, bell pepper, lemon juice, vinegar, olive oil, in a large bowl and toss to combine.
2. Season with salt and pepper. Just before serving, stir in feta cheese and basil.
3. This salad is best made the day before serving or at least 6 hours in advance.

Hugs, kisses & yummy dishes… xoxo

Lauren