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Mediterranean Chickpea Salad I


"Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Ready In:
3 Hours 15 Minutes
Servings:
4

INGREDIENTS:

  • 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

DIRECTIONS:

  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.