Color Me Domestic - Chickpeas Please

Tis the season of backyard BBQs and, especially after 4th of July weekend, you've probably had 19 pounds of potato, pasta and fruit salad. Not that it is a bad thing, but your taste buds will thank you for a change-up.

This recipe is from Chef, Author, Blogger Michael Natkin of Herbivoracious. It is light, well rounded and healthy. Plus it is incredibly easy to make!

Ten-Minute Chickpea Salad with Feta and Basil (from Herbivoracious)
Ingredients
 - 2 15oz cans of chickpeas, rinsed and drained
 - half a red onion, finely diced
 - half an English cucumber, finely diced
 - 1 jar roasted red or yellow peppers, coarsely chopped
 - 8 oz feta, crumbled
 - 1 garlic clove, crushed and minced
 - 1 handful fresh basil leaves, torn
 - 3 tablespoons fresh lemon juice
 - 1/4 cup extra-virgin olive oil
 - kosher salt
 - freshly ground black pepper

Process
Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice and olive oil in a salad bowl and toss well.

Taste it, add salt and pepper as needed.

Serve it. Or refrigerate it for a few hours.