Chickpeas and Tomatoes Salad with Mint

CHICKPEA SALAD WITH FETA CHEESE AND MINT, adapted from “The New Jewish Table” of Todd Gray and Ellen Kassoff Gray

Makes About 6 Cups

Ingredients:

Two 15.5 ounce cans chickpeas, rinsed and drained
1 cup quartered cherry tomatoes
1 cup very thinly sliced red onion (about 1 small onion)
1/2 cup crumbled feta cheese ( 2 ounces)
1/4 cup slivered black olives
2 scallions, thinly sliced crosswise, including part of the green (1/4 cup)
2 teaspoons chopped fresh mint leaves ( In our dish, I used fresh oregano and basil and it tasted great!)
1 garlic clove, minced
1/4 cup olive oil, preferably extra virgin
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:

Place the chickpeas in a medium-size bowl. Add the tomatoes (hold these aside if making ahead of time so they don’t get mushy),onions, cheese, olives, scallions, mint, and garlic; stir to mix. In a small bowl or glass measuring cup, whisk together the oil, lemon juice, salt, and pepper. Pour over the chickpea salad and stir to mix well. Refrigerate for at least 30 minutes before serving; if you held the tomatoes aside, mix them in about 30 minutes before serving.