Tomato and Chickpea Salad

This is a great make ahead for lunch or even a dinner by using as a filling in a wrap.  This simple and delicious recipe is from Canadian Living Magazine Sept 2013.

3 tbs red wine vinegar
3 tbsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp pepper
1 cup rinsed drained canned chickpeas
3/4 cup diced cucumber
3/4 cup diced carrot
1 green onion, chopped
1/4 cup crumbled feta cheese
2 tomatoes, chopped

In bowl, whisk together vinegar, oil, garlic and pepper.  Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine.

Divide between two 3 cup air tight containers.