Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. Eat a double portion for a vegetarian lunch, using the chickpeas as your main source of protein.
1 can (15 oz.) chickpeas, rinsed
3 cups peeled, seeded diced cucumber
2 cups halved grape tomatoes (or cherry tomatoes)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup diced red onion
2 T olive oil
2 T red wine vinegar
Freshly ground pepper to taste
Place chickpeas, cucumber, tomatoes, cheese, onion, olive oil, vinegar and pepper in a medium bowl. Mix until coated.