Garden-Fresh Tomato, Cucumber, Basil & Garbanzo Salad

It’s quick, it’s easy and it’s a perfect healthy summertime lunch entrée. Or, it would be a tasty side dish, too.

Garden-Fresh Tomato, Cucumber, Basil & Garbanzo Salad

1 (15.5 oz.) can garbanzo beans (chickpeas)

2 large tomatoes

1 cucumber

1 small onion (small)

10 basil leaves

Fresh mozzarella, about ½ cup, torn into pieces

2 to 3 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

Coarse salt and pepper

Rinse and drain chickpeas and place in a large salad bowl.
Dice tomatoes and cucumbers; finely chop onions, and chiffonade basil leaves. Add to chickpeas in the salad bowl.
Drizzle with oil and balsamic vinegar. Mix and season with salt and pepper to taste.