INGREDIENTS
1 can
garbanzo beans, rinsed and drained
1
english cucumber, chopped
1 cup
halved grape tomatoes
2 cloves
garlic, minced
1 tsp
dried dill (I recommend freeze-dried)
1 tsp
dried oregano
chopped fresh parsley
1/2 cup
crumbled feta (optional)
For the dressing:
1/4 cup
balsamic vinegar
3 tbsp
olive oil
1 tsp
agave
1/4 tsp
salt
1/4 tsp
pepper
juice from 1 lemon
Chopped romaine
Cooked quinoa