VEGGIE-CHICKPEA SALAD
Makes 6 servings

1 (15-ounce) can Chickpeas (also called Garbanzo beans), drained (or substitute Cannellini beans)
2 cups chopped cucumbers
3 cups cherry or grape tomatoes, halved
1 cup chopped yellow or orange bell pepper
1 (2.25-ounce) can sliced black olives
1/2 cup chopped red onion
1 1/2 Tablespoon minced garlic
2 Tablespoons fresh chopped parsley or dill
1 cup crumbled feta cheese

Lemon-Olive Oil Vinaigrette*:
1/4 cup lemon juice
3 Tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper

*You can also substitute 1/2 cup of your favorite store-bought vinaigrette—Greek, Olive Oil, or Red Wine Vinaigrettes work well

1. In a large bowl, combine the chickpeas, cucumbers, cherry tomatoes, bell pepper, olives, red onion, garlic, chopped parsley, and feta cheese. Toss everything together.

2. In small bowl, mix together the ingredients for the vinaigrette: the lemon juice, olive oil, salt, and pepper (or substitute 1/2 cup of your favorite vinaigrette).

3. Pour the vinaigrette over the veggie and chickpea mixture in the large bowl and toss everything together until all ingredients are coated with the dressing. Chill in refrigerator for 1 to 2 hours, then toss again and serve.

Recipe from NancyC | nancy-c.com