Chickpea, Tomato & Feta Salad

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1 15 ounce can of chickpeas (rinsed)

4 tomatoes (plum work best, sliced into half-moon shapes)

1/2 cup fresh cilantro or parsley, minced (we use parsley)

2 tablespoons fresh lemon juice

1 cup crumbled Feta (approx. 4 ounces)

Salt & Pepper

1 tablespoon of oil

Heat oil in skillet over medium-high heat.  Pat dry the chickpeas and add to skillet.  Cook them until slightly crispy, about 3-5 minutes.  Stir in the tomatoes, parsley, lemon juice, 1/2 t salt and 1/4 t of pepper.  Sprinkle with Feta and serve immediately.

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