Cucumber, Tomato and Chickpea Salad with Saxony Cheese

Ingredients

• 1 can garbanzo beans (chickpeas), rinsed and drained well
• 2 T balsamic vinegar
• 3 T extra virgin olive oil
• ½ t Italian seasoning
• 1 ½ c halved grape tomatoes
• 1 ½ c diced cucumbers with skin on
• ½ c chopped fresh basil, parsley, or oregano
• salt and fresh ground black pepper to taste
• ½ c Saxony Cheese, cubed

Instructions

1. Put garbanzo beans in colander and rinse very well until no more foam appears.
2. Let beans drain at least 15 minutes.
3. Whisk together olive oil, balsamic vinegar, and Italian seasoning.
4. Place beans in small Ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
5. Remove beans from refrigerator and drain them in a colander, reserving the dressing.
6. Dice tomatoes and if they’re extra juicy, put in colander to drain.
7. Combine tomatoes, cucumbers, garbanzo beans and basil in a bowl and toss with reserved salad dressing.
8. Season salad with salt and fresh ground black pepper to taste, then gently mix in the cubed Saxony Cheese.

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