Garbanzo Bean Salad with Feta and Dill

I've shared my fondness (obsession?) of chickpeas before. They are one of my very favorite sources of protein, and I love how versatile they are. Since we eat them several times a week, in one form or another, it's a good thing my family enjoys them as much as I do. Some of my favorite ways to have them are in hummus, soups, and both warm and chilled salads.

This was a salad I put together, using what I had on hand, and it came out lovely. Perfect for a night when I needed something light and refreshing. Yet it was filling enough that when served with a side of couscous, no one (meaning Sage) was left wondering where the rest of dinner was. But for those of you who couldn't imagine having just salad for dinner, this would be great side dish to share for a cookout or potluck, or I can imagine it would be perfect nestled into whole wheat pita bread for a tasty lunch. But it really does hit the spot for a simple summer meal.

Garbanzo Bean Salad with Feta and Dill

1 (16 oz.) can of reduced sodium chickpeas, drained and rinsed

1 cup halved grape tomatoes

1/2 cup thinly sliced red onion, soaked for 10 minutes in ice water and drained

1 medium cucumber, diced (I peeled mine, but didn't bother seeding it)

1/2 cup crumbled reduced-fat feta

juice from half a lemon (about 1 1/2 tbsp)

1 tsp red wine vinegar

2 tsp olive oil

1 tsp fresh dill, or more to taste

sea salt and fresh ground pepper, to taste

In a medium bowl, add chickpeas, tomatoes, onion, cucumber and feta. Next add lemon juice, vinegar, olive oil and dill. Season with a pinch of two of salt (depending on how salty your feta is) and a generous amount of pepper. Toss gently and taste to test seasonings. Cover and chill for a couple hours before serving.