Chickpea Salad with Tomatoes and Feta

[kirra]

Chickpea Salad with Tomatoes and Feta

This tangy Mediterranean bean salad will stand in nicely for a predictable three bean salad.

Ingredients:

4 cups chickpeas, cooked
3 large ripe tomatoes, diced
1 small onion, finely chopped
1/4 cup fresh mint, chopped
2 tbsp freshly squeezed lemon juice
2 tbsp dry white wine
1 tsp Dijon mustard
2 cloves garlic, minced
2 tbsp extra virgin olive oil
3 ounces fresh feta cheese
Salt and freshly ground black pepper
12 cups salad greens (Include some sharp-tasting greens, such as arugula or watercress, for extra flavor.)

Preparation:

In a large salad bowl, combine the chickpeas, tomatoes, onion and mint. Toss to mix. In a separate bowl, combine the lemon juice, wine, mustard and garlic. Slowly whisk in olive oil. Pour over the chickpea mixture and toss together. Add feta cheese, and toss again. Season to taste with salt and pepper. Let stand for 30 minutes to allow flavors to meld. Toss in salad greens just before serving.