2 cans chickpeas, rinsed and drained
2/3 cup red wine vinaigrette
1 seedless English cucumber, cut into chunks
1 pint grape tomatoes, halved
3/4 cup sliced scallions
3/4 cup chopped fresh parsley
4 oz. feta cheese, crumbled
Combine first four ingredients in a large serving bowl. Cover and refrigerate for 30 minutes. Add remaining ingredients and toss to mix.
RSS Email Feeds or weekly Newsletter?