Mediterranean Garbanzo Bean Salad

by Christina Meyer-Jax, Tastemaker in Residence - Recipe Source: S&W Beans

2/3 cup quinoa (cooked and cooled)
1 1/3 cups water
(15oz) can S&W® Garbanzo Beans (drained, rinsed)
1/2 medium cucumber, diced (about 3/4 cup)
1 cup halved cherry tomatoes
2 green onions, sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/8 tsp garlic salt


  1. Mix all the ingredients into a bowl.  
  2. Refrigerate until cool. Serve or store for up to 3-5 days.