Chickpea Garden Salad

Prepare marinade in advance:

• 2 Tablespoons Balsamic Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 1 can Chickpea's (rinsed and drained well)

Salad:

• 1 ½ Cup diced tomato (2 large or 4 small)
• 1½ Cup diced cucumber seeded with skin on (1 large or two small)
• 3 Tablespoons dry oregano
• 1 package crumbled feta cheese (about ½ cup)
• salt and pepper to taste
• 4 Tablespoons Italian Dressing

Rinse chickpeas well drain and remove loose skins. Mix Balsamic Vinegar and EVOO in 1 quart size zip lock bag. Add chickpeas and marinade at least 6 hours (the longer the better).
Dice tomatoes and put them in colander to drain while you prepare the other ingredients. Slice cucumbers in half lengthwise scraping seeds from the center. Slice each half in half, and in half again. Then dice into small pieces. Mix tomatoes and cucumbers together. Add oregano and chickpeas. Toss. Just before serving add feta cheese and dressing. Then salt and pepper to taste.