Greek chickpea salad

2 cans (appx 3 cups) Garbanzos (chickpeas)
4 cucumbers or 2 English cucumbers
10 Roma tomatoes
1 medium red onion, chopped (appx 1.5c)
8 tbsp. red wine vinegar
1/4 c olive oil
1 tbsp. ground oregano or Italian seasoning
12 oz crumbled feta cheese
1 8 oz Jar pitted Kalamata olives, drained

Can also use Italian or Greek seasoning in place of ground oregano.

Drain & rinse chick peas, pour into large bowl along with entire jar of drained Kalamata olives. Chop tomatoes & cucumber into bite size pieces add to bowl w/ chickpeas. Dice red onion & add to bowl with chickpeas, tomatoes & cucumber. Combine red wine vinegar, salt, olive oil & oregano in separate container to make vinagarette. Pour over mixture in large bowl. Stir in 12 oz of crumbled feta cheese. Refrigerate at least one hour to let flavors combine.

Serving Size: makes 7 (12 oz) servings