Keeping with the chickpea theme, I threw together a salad for this weeks lunches that is super tasty. I roasted a bunch of cherry tomatoes earlier today, just tossed them with a bunch of minced garlic and olive oil and cooked them for about 90 minutes in a 300 degree oven. After they cooled I took about a cup of the roasted tomatoes and mixed them with a can of garbanzo beans, a chopped cucumber, and about 4 oz of crumbled feta. I added some olive oil and balsamic vinegar and sprinkled in salt and pepper, oregano, and basil. It is so good! I would have used fresh squeezed lemon juice instead of the balsamic if I'd had any on hand, but either way it is really tasty.
