|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.