I LOVE having lunch salads ready. You may assume I want to cook all the time because I just luuuvvvv it and that is not true. I totally get burnt out. Thankfully, I am not too fancy for leftovers, and will enthusiastically eat the same salad for three days if it gets me out of more chopping. This is that salad. It holds up well, crunchy, salty, rich with olives and feta. I like having some quinoa or leftover rice with it, because it keeps me fuller, longer. You can for sure eliminate it if you prefer.

If you want to swap in some grilled chicken in place of, or along with the garbanzos, that works here too and will make it more substantial. I would simply marinate it (overnight ideally) in olive oil, balsamic, a crushed garlic clove, salt, pepper, and some rosemary and then grill from there. Chop it up and add it in with everything else. If you like a more well dressed salad, double up on the salad dressing.