Cucumber, Chickpea, Tomato Salad

By mneyhart

Ingredients

• 4 medium tomatoes, diced or quartered cherry tomatoes
• 1 large cucumber, halved, seeded and diced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/4 cup white balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh oregano leaves, lightly chopped
• 1 teaspoon fresh tarragon leaves, lightly chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Place the tomatoes, cucumbers, chickpeas and feta cheese into a medium bowl.
In a small bowl whisk together the vinegar, olive oil, oregano, tarragon, salt and pepper until slightly emulsified and thickened.

Pour the dressing over the salad and toss to mix well.

For maximum flavor, place the salad in the refrigerator for at least one hour for the flavors to meld.Serve as a side dish or main dish salad