Mediterranean Chickpea Salad I recipe

4 servings

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

1/2 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 tablespoons lemon juice

salt to taste

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.