Roasted Garbanzo and Vegetable Salad with Garlic, Feta, Olives, and Basil

Ingredients

• 1 cans garbanzo beans, rinsed well with cold water and drained
• 2 large red bell peppers, seeds and stem removed and chopped into pieces about 3/4 inch square
• 1 large red onion, peeled and chopped into pieces about 3/4 inch square
• 2 T olive oil
• 1 T minced garlic
• Salt and fresh-ground black pepper to taste
• 1/2 cup crumbled Feta, or more
• 1 can black olives, drained and cut in half
• 3/4 cup sliced fresh basil leaves
• 1 T red wine vinegar
• 1 tsp. fresh lemon juice
• 2 T olive oil

Directions

1. Heat the oven to 400F/200C. Set the garbanzo beans in a colander in the sink and rinse them under cold water until the foaming stops, then leave them to drain thoroughly. If you are short on time, pat them dry with paper towels.
2. As the garbanzos drain, cut up the red bell peppers and red onion.
3. In a bowl, combine the drained garbanzos, chopped red bell pepper, chopped red onion, minced garlic, and olive oil. Spread the mixture over a baking sheet coated with olive oil or non-stick spray.
4. Add salt and fresh-ground black pepper to your liking.
5. Roast the garbanzos and vegetables for about 20 minutes, until the vegetables have begun to soften.
6. While the pan is in the oven, crumble the feta, drain the olives and halve them, then wash the basil, spin it dry, and cut it into thin strips.
7. Once the garbanzos and vegetables are finished roasting, return them to the bowl and toss with the dressing. Set the bowl aside to cool for about 10-15 minutes.
8. After the mixture has cooled, gently mix in the Feta and sliced olives.
9. Add the basil strips, or chopped parsley, and fold everything together carefully.
10. Taste and add more salt and fresh ground black pepper as needed.
11. Serve the salad slightly warm or at room temperature.