Greek Garbanzo Salad

1 can garbanzos, washed
1 can diced tomatoes, with 1/2 the juice
1 can black olives
2 cucumbers, deseeded
1 red onion, diced
Olive oil (4 tablespoon)
Rice vinegar or white whine vinegar (3 tablespoon)
Juice of one lemon
fresh mint, basil or parsley
salt and pepper
feta cheese

Mix together and refrigerate at least 3 hours or overnight. Super healthy and tasty. I usually serve it over kale tossed with olive oil, garlic and lemon juice. Keeps well for two days.