This can be served as a first course or antipasti with Italian food, or as a side to grilled chicken. It's even better the next day over salad greens.
Wine pairing: Sutter Home White Merlot
Origin: Nights to Savor
Ingredients:
3 cups finely chopped fennel bulb 2 cups chopped tomato 1 3/4 cups finely chopped red onion 1 cup chopped fresh basil 1/3 cup COLAVITA Balsamic Vinegar 1 tablespoon COLAVITA Extra Virgin Olive Oil 1 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 cloves garlic, minced 2 (15 1/2 - ounce) cans garbanzo beans (chickpeas), rinsed and drained 1/2 cup (2 ounces) crumbled feta cheese
Preparation:
Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese. Makes 8 servings Per Serving: 201 Calories (27.0% from fat); 5g Fat (1g Sat, 2g Mono, 1g Poly); 7g Protein; 31g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 496mg Sodium. Food Exchanges: 2 Grain (Starch); 1 Vegetable; 1 Fat. _____________________ This recipe was featured in the Book and Wine Swap Menu, a part of Cooking Light's "Nights to Savor" series. Also featured in this menu was
