Chickpea Salad

Chickpeas lend a Mediterranean flair to this satisfying side salad or main dish.

• Ready In: 4 hrs
• Serves: 8-10

Ingredients

• 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
• 3  cups  coarsely chopped tomatoes (can sub halved grape tomatoes)
• 1⁄2 large cucumber, peeled, quartered and sliced (about 1 cup)
• 1  cup  chopped green sweet pepper
• 1  cup  snipped fresh cilantro
• 1⁄4 cup  finely chopped onion
• 1⁄4 cup olive oil
• 3  tablespoons red wine vinegar
• 1  teaspoon kosher salt or 3⁄4 teaspoon salt
• 1  garlic clove, minced
• 1  pinch cayenne
• 1⁄8 teaspoon sugar
• 1 (5 -8 ounce) package  mixed salad greens (optional)
•  feta cheese (optional)
•  lemon wedge (optional)

Directions

1. In a very large bowl, combine garbanzo beans, tomatoes, cucumber, green pepper, cilantro and onion; set aside.
2. For dressing, in a screw-top jar, combine oil, vinegar, salt, garlic and sugar. Cover and shake well. Season to taste with additional sugar, if desired. Pour dressing over vegetable mixture, tossing to coat. Sprinkle over the top the feta cheese, if desired. Cover and chill 4 to 24 hours.
3. Let stand at room temperature for about 15 minutes before serving. Serve alone or toss with mixed greens as a light entree. If desired, serve lemon wedges to squeeze over salad. Makes 8 to 10 side-dish servings.