In the article I noticed that this recipe is actually from Whole Foods so you can find their original recipe here. (It's one of their "Health Starts Here" recipes.) I'm going to go ahead and post it anyway because I've made a few slight variations. Hopefully Whole Foods won't mind.
1 15-oz can garbanzo beans, rinsed and drained
1 cup chopped cucumber
1 cup small broccoli florets
1 cup Roma tomatoes, sliced
1 cup finely sliced kale, tough stems removed
10 Kalamata olives, cut in half
3 tbsp red wine vinegar
1 tsp garlic powder
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
Fresh roasted beets, sliced (may sub canned but fresh are best)Crumbled tofu “feta" (plus a few tbsp marinade, if desired)
Fresh ground pepper
In a large bowl combine all ingredients through the thyme. Cover and chill at least 1 hour before serving. Before serving, top with roasted beet slices and tofu feta. Sprinkle with a generous portion of black pepper and drizzle with a few tbsp of the tofu marinade. Serve immediately.
Makes 2 large or 4 small servings.