Chickpea Salad

This is a delicious salad on it's own or served over lettuce like I had it. I made a little more dressing than the recipe so that I had enough to cover the lettuce.

The magazine recipe suggested to serve it with pita bread and hummus, which sounds good, too.

CHICKPEA SALAD
from Publix FamilyStyle magazine

2 (15 ounce) cans garbanzo beans, drained and rinsed
6 Roma tomatoes, sliced or chopped
4 ounces crumbled Feta cheese
1/4 cup chopped fresh basil leaves
1/3 cup white vinegar
1/4 cup olive oil
1 tablespoon sugar
1/2 black pepper

In a large bowl combine beans, tomatoes and cheese.

In a screw top jar, combine vinegar, oil, sugar and pepper. Shake to mix well.

Pour dressing over bean mixture and stir gently.