TOMATO AND CHICKPEA SALAD

This salad is a great make ahead lunch. If you don't like the texture of refrigerated tomatoes , set them aside until you're ready to eat.This mixture makes an ideal filling for a pita or wrap.

Ingredients

1 cup boiled chickpeas 
3/4 cup cucumber diced
3/4 cup carrot diced
1 green onion finely chopped
3 tbsp red wine vinegar
1 clove garlic finely chopped
3 tbsp olive oil
1/4 tsp pepper powder
1/4 cup crumbled feta cheese
2 tomatoes chopped

Method

In a bowl, whisk vinegar, oil, garlic and pepper.
Add chickpeas, carrot, cucumber, green onion and feta cheese, stir to combine.
Divide in 2 air tight containers. Refrigerate for up to 24 hours.
Let it stand at room temperature for 15 minutes before eating . Then add chopped tomatoes.