Sunday, April 5, 2009

Chickpea and Feta Salad

adapted from Kalyn's Kitchen

1 head of leafy greens, torn into peices
1 can chickpeas (garbanzo beans), rinsed well
2 Tbsp balsamic vinegar
4 oz Feta cheese, crumbled
Kalamata olives
1 small purple onion, diced
2-3 tomatoes, diced and seeded

1/2 cup olive oil
1/2 cup balsamic vinegar
1-2 cloves crushed garlic
1 tsp mustard
Salt and pepper to taste

Rinse chickpeas and let dry for 5 minutes. Combine them with 2 Tbsp of vinegar, shake to coat and let them marinate in the fridge for at least 1/2 hour. Make the dressing, toss the salad and add the rest of the vegetables. Add chickpeas before serving.

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