Chickpea Salad

As the days get hotter and hotter I decided to break with the traditional hot lunch and go for a salad instead.
With the idea making some hummus for dinner I cooked a bigger patch of chickpeas and took them as a base for a nice but still substantial salad.
It is easy to do and can be prepared well in advance. So you maybe wish to take it to work or to the next party you are invited.

To cook the chickpeas soak them overnight and cook them with a bay leave for 2 hours. Make sure you use at least 3 times as much as the chickpeas and top up in between if necessary. Sounds all too much work: Take a short cut and open a tin of cooked chickpeas instead. This brings the prep time down to 5 minutes :)


Ingredients (for 4 as a side dish or for 2 as main):
400 g cooked chickpeas 
1 red onion
2-3 tomatoes
1 zucchini
125 g feta
Salt and Pepper
3 tbsp Balsamico Vinegar
2 tbsp Olive Oil

Method:
Cut onion in fine rings, cut tomatoes, zucchini and feta in 1cm cubes.
Combine all ingredients and rest for at least 30 minutes.
Serve with toasted bread.