Chickpea and Feta Salad

adapted from Kalyn's Kitchen

Salad:

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

Dressing:

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.