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Colette & Cassi's Country Kitchen!

Greek Garbanzo Bean Salad

2 (15 ounce) cans garbanzo
   beans, drained
2 cucumbers, halved
   lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced 1 (15 ounce) can black
   olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions
1 Combine the beans, cucumbers, tomatoes, red onion,
   garlic, olives, cheese, salad dressing, lemon juice, garlic
   salt and pepper. Toss together and refrigerate 2 hours
   before serving. Serve chilled.