Italian Garbanzo Salad

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3 cups finely chopped fennel bulb

2 cups chopped tomato

1 3/4 cups finely chopped red onion

1 cup chopped fresh basil

1/3 cup balsamic vinegar

1 tablespoon olive oil

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 garlic cloves, minced

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

1/2 cup (2 ounces) crumbled feta cheese

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