Mediterranean Chickpea Salad I

Ingredients

  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • ½ cup oil-packed sun-dried tomatoes, drained and cut into strips
  • 1 cup crumbled feta cheese
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons olive oil
  • + 2 more ingredients
    • 2 tablespoons lemon juice
    • salt to taste

1. In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

View full recipe at SpringPad

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