Greek Salad with chickpeas and heirloom tomatoes

Tomatoes, cucumbers, chickpeas, and fresh herbs come together in this simple and fresh spin on the Greek salad.

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/3 cup red onions, thinly sliced

1 garlic clove, minced

11/2 pounds tomatoes

3/4 cup Persian cucumbers, chopped

1/4 cup Kalamata olives, pitted and sliced

1/3 cup feta cheese. crumbled

2 cups chickpeas, cooked

1/4 cup parsley, chopped

3 tablespoons basil, fresh, chopped

3 tablespoons mint, fresh, chopped

Salt and pepper to taste

In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions, and garlic together. Let it sit for 10 to 15 minutes.
Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
Add the tomatoes, cucumbers, olives, feta cheese, chickpeas and chopped herbs to a large bowl. Pour the vinaigrette on top and toss the salad to combine the ingredients together. Taste and season with more salt or pepper, if necessary.

Recipe and photo courtesy of the American Pulse Association, originally contributed by Healthy Nibbles and Bits.

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