1cupcanned Garbanzo beans(also called chickpeas) rinsed and drained
½red onionsliced thin
¼cupFeta cheesecubed
¼cupKalamata olivessliced in half
¼cupPepperoncini rings
Note: To make this a main dishadd 2 cups chopped rotisserie chicken
Instructions
For Greek Vinaigrette
In a blender combine olive oil, vinegar, spice blend, and salt and blend until smooth. Pour into airtight container and store in refrigerator up to 2 weeks.
For Greek Salad
Chop Romaine lettuce into bite-size pieces and top with chopped Roma tomatoes (cube size).
Top with your drained and rinsed garbanzo beans, sliced red onion, feta cheese, and pepperoncini rings.
Toss all ingredients together with ½ cup salad dressing and serve immediately.
Notes
You will have dressing left over. Store in airtight container in refrigerator.