Chickpea Salad with Feta & Oven-Dried Tomatoes
(makes about 2 cups)
1 1/2 cups cooked chickpeas (about 1 15 oz. can, rinsed and drained)
1/2 cup homemade oven-dried cherry tomatoes, roughly chopped (or prepared sun-dried tomatoes)
1/2 cup fat-free feta cheese, crumbled
2 small cloves garlic, minced
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh basil
2 tsp. chopped fresh mint
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1/2 tsp. salt (or to taste)
Combine chickpeas, tomatoes, feta cheese, garlic, cilantro, basil and mint in a medium-sized bowl.
In a separate small bowl, whisk olive oil, lemon juice, vinegar and salt until blended.
Pour the oil-herb mixture over the chickpea mixture and toss to coat.
Refrigerate at least 12 hours before serving to allow flavors to develop.
Adapted from AllRecipes.com