Mediterranean Chickpea Salad

I love making quick, easy salads that I can bring with me for lunch on a workday. It is even better when that salad can marinate overnight and not be soggy the next day. I am so strapped for time in the mornings trying to get my kids and I out of the house on time that anything I can do the night before is a huge plus for me!

This salad is perfect, because it is best the day after it is made, once it's had a chance to really marinate and combine all of the flavors. I also like it because it is so easy! And it has garbanzo beans in it, which are a great source of protein.

For the Salad:

• 1 15-oz can garbanzo beans (aka chickpeas)
• 1/8 C chopped fresh flatleaf parsley (or you could use 1/2 T dry)
• 1/2 C diced red bell pepper
• 1/2 C diced tomato
• 1 4 oz can sliced black olives
• 1/8 C diced red onion
• 1/4 C chopped canned artichoke hearts
• 1/2 C chopped cucumber
• 2 oz crumbled reduced fat feta cheese

For the Dressing:

• 1/2 T lemon juice (half of a lemon)
• 1/2 T red wine vinagar
• 1/4 tsp minced garlic
• 1 T plain greek yogurt
• 1/2 tsp dried oregano
• salt and pepper to taste

Drain and rince garbanzo beans. Place in a medium sized bowl. Wash and dice veggies into small pieces and add ot the bowl. Crumble feta on top and add olives.

In a shaker or water bottle, add all ingredients for the dressing and shake to mix. Pour over salad and toss. Chill in the fridge for at least an hour or overnight.