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1
Put garbanzo beans in colander and rinse very well until no more foam appears.
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2
Remove any chickpea skins that come off when you're rinsing the beans.
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3
Let beans drain at least 15 minutes.
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4
(I sometimes pat them dry with a paper towel if I'm in a hurry and they seem quite wet.)
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5
Mix olive oil and balsamic vinegar with a whisk.
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6
Place beans in small ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
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7
When you're ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing.
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8
Taste dressing for seasoning, and if you don't have at least 3 T dressing, add a bit more balsamic vinegar and olive oil.
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9
Dice tomatoes and if they're extra juicy, put in colander to drain while you prepare other ingredients.
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10
Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide.
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11
(If cucumbers seem wet, pat dry with paper towel.)
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12
Wash oregano, spin dry or dry with paper towel, and coarsely chop using a chef's knife.
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13
Combine tomatoes, cucumbers, garbanzo beans and oregano and toss with reserved salad dressing.
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14
Season salad with salt and fresh ground black pepper to taste.
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15
Divide salad among individual serving plates, and top with crumbled Feta or Goat cheese just before serving.
