Instead of queso fresco or feta, try this with mild fresh goat cheese.
1 can (15 to 16 oz.) garbanzo beans, rinsed
1/3 cup coarsely chopped green bell pepper,
1 small tomato, cut into wedges
Thinly sliced red onion (to taste)
2 to 3 sprigs cilantro, coarsely chopped
1 tbsp. olive oil
2 tsp. fresh lemon or lime juice
2 to 2 1/2 oz. queso fresco or feta cheese, cut into 1/2-inch cubes
Combine all of the ingredients and toss well. Keep refrigerated until ready to serve.