Tomato and Chickpea Salad

By Greywolf

Ingredients

• 3 TBSP red wine vinegar
• 3 TBSP extra-virgin olive oil
• 1 clove of garlic, minced
• 1/4 tsp pepper
• 1 cup rinsed and drained canned chickpeas, (half 540 ML can)
• 3/4 cup diced cucumber
• 3/4 cup diced carrot
• 1 green onion, chopped
• 1/4 cup crumbled feta cheese
• 2 tomatoes, chopped

Preparation

Step 1

In bowl, whisk together vinegar, oil, garlic and pepper. Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine. Divide between two 3-cup (750 mL) airtight containers.

Make-ahead: Refrigerate for up to 24 hours; let stand at room temperature for 15 minutes before eating.

Stir in tomatoes.