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Put garbanzo beans in colander and rinse very well
until no more foam appears. Remove any chickpea
skins that come off when you're rinsing the beans.
Let beans drain at least 15 minutes. (I sometimes
pat them dry with a paper towel if I'm in a hurry
and they seem quite wet.) Mix olive oil and
balsamic vinegar with a whisk. Place beans in
small ziploc bag, pour dressing over and marinate
beans in refrigerator 4-6 hours or longer.
When you're ready to prepare the salad, remove
beans from refrigerator and drain them in a
colander, reserving the dressing. Taste dressing
for seasoning, and if you don't have at least 3 T
dressing, add a bit more balsamic vinegar and
olive oil.
Dice tomatoes and if they're extra juicy, put in
colander to drain while you prepare other
ingredients. Cut cucumbers into fourths
lengthwise, and then into pieces about 1/2 inch
wide.
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Combine tomatoes, cucumbers, garbanzo beans and
oregano and toss with reserved salad dressing.
Season salad with salt and fresh ground black
pepper to taste. Divide salad among individual
serving plates, and top with crumbled Feta or Goat
cheese just before serving.
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