Italian Garbanzo/ chickpea Salad

INGREDIENTS
3 cups finely chopped fennel bulb
2 cups chopped tomato
1 3/4 cups finely chopped onion
1 cup chopped fresh basil
1/3 cup vinegar
1 tbsp olive oil
1 tsp freshly ground pepper
1/4 tsp salt
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas  rinsed and drained
1/2 cup (2 ounces) crumbled feta cheese

METHOD
Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.

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