| 4 cups | Cooked garbanzo beans |
| 2 cups | Cucumber, peeled, seeded, and cut into 1/2" dice |
| ½ cup | Kalamata olives, pitted and roughly chopped |
| 2 Tablespoons | Roughly chopped fresh mint |
| 2 Tablespoons | Roughly chopped fresh parsley |
| 2 | Scallions, white and green part, finely chopped |
| 2 Tablespoons | Good olive oil |
| 1 Tablespoon | Freshly squeezed lemon juice |
| ½ cup | Jimtown Store Romesco Sauce |
| ½ cup | Crumbled feta cheese (optional) |
|
Gently toss all the above ingredients just before serving.
You may serve over a few greens like watercress or arugula.
Omit the feta for a vegan dish.
Serves 4-6 people, as a side dish or light lunch. |
