Marinated Chickpea Salad with Feta and Roasted Tomatoes

A simple protein-loaded bean salad that is as colorful and flavorful as it is delicious. Enjoy it as a light summer lunch or hearty snack.

INGREDIENTS

• Dressing:
• 3 tablespoons DeLallo Sweet Golden Sweet Balsamic-Style Vinegar
• 1/2 tsp. DeLallo Sun-Dried Tomato and Basil Seasoning
• 1/4 cup DeLallo Extra Virgin Olive Oil
• Salad:
• 1 (14-ounce) can DeLallo Imported Chickpeas, drained
• 2 (8-ounce) packages DeLallo Italian Roasted Tomatoes, drained
• 1 English cucumber, diced
• 1/2 cup chopped fresh basil
• 1/2 cup crumbled feta cheese, plus more for serving
• DeLallo Sea Salt Grinder
• Freshly ground black pepper

DIRECTIONS

1. Rinse chickpeas in a colander until no more foam appears. Allow to drain for at least 15 minutes.
2. In a small mixing bowl, whisk together the vinegar and seasoning. While whisking, add the olive oil in a slow steady stream to emulsify
3. Place chickpeas in small storage bag. Add dressing to the bag and toss gently to coat. Allow beans to marinate beans in the refrigerator for 1 hour or longer.
4. In a serving bowl, toss together the tomatoes, cucumbers and fresh basil. Add the beans with dressing and mix well to coat.
5. Season salad with salt and freshly ground black pepper to taste. Gently fold in the crumbled feta. Serve.