This has become one of mine and Josh's favorite salads lately. Its light, healthy and delicious. Good as a side, or even as the main dish with some fresh bread. Enjoy!
1 can chickpeas, rinsed and drained
1 1/2 cups diced cucumbers
1 1/2 cups diced tomatoes, drained if juicy
2 Tbsp balsamic vinegar
3 Tbsp olive oil
oregano to taste
salt and pepper to taste
1/2 cup Feta
Marinate chickpeas with balsamic vinegar and olive oil in baggie for 2-4 hours in refrigerator.
Mix ingredients together, and use 3 Tbsp of olive oil/vinegar dressing used to marinate chickpeas to dress salad.