Greek Garbanzo Bean Salad - cooking recipe

Ingredients

2 (15 ounce) cans garbanzo beans, drained
1 (14 ounce) can artichoke hearts, drained and quartered
1 (12 ounce) jar pitted kalamata olives, drained
2 cucumbers, halved lengthwise and sliced
1 cup grape tomatoes (I cut them in half)
1/2 red onion, chopped
2 garlic cloves, minced
4 ounces crumbled feta cheese
1/4 cup greek dressing (or Italian dressing)
1/2 lemon, juice of
salt and pepper, to taste

Preparation

Combine all ingredients in a large bowl.
Toss well and refrigerate 1-2 hours before serving.
Serve chilled.