Tomato, Chickpea, and Feta Salad

1/2 cup crumbled feta cheese
2 tsp DLM Dried Oregano or DLM Italian Seasoning
A pinch of DLM Crushed Red Pepper Flakes
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 lb assorted cherry tomatoes, halved
(1) 15-oz can chickpeas, drained
1/4 tsp sea salt
Dash of freshly ground black pepper
1 Tbsp Aunt Mary’s Italian White Wine Vinegar

Mix feta cheese, oregano or Italian seasoning, and a pinch of crushed red pepper flakes in a small bowl. Add 1 Tbsp olive oil and let sit. Put tomatoes in a large bowl. Rinse chickpeas, pat dry, and add them to the tomatoes. Season with sea salt and fresh black pepper. Add 2 Tbsp olive oil and white wine vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

Makes 6 servings
Prep Time: 20 Minutes

Per serving: 230 calories; 12g total fat; 4g saturated fat; 15mg cholesterol; 360mg sodium; 23g total carbohydrates; 6g dietary fiber; 9g protein;

Allergy Warning: Contains Milk

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