Chickpea & Feta Salad - cooking recipe

Ingredients

1 cup garbanzo beans (prepared)
1 red bell pepper, medium diced
1 orange bell pepper, diced
1 large English cucumber, sliced and quartered
11 ounces grape tomatoes, sliced in half
1/2 cup red onion, diced
5 ounces feta cheese
1/2 cup sliced kalamata olive
1/4 cup fresh basil, minced
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons fresh squeezed lemon juice
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon pink himalayan sea salt
1/8 teaspoon pepper

Preparation

Soak Garbanzo Beans in cool water overnight.
Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 40-45 min, making sure they are always covered with water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins.
Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl.
Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper.
Pour dressing over salad, stir and serve.