Marinated Chickpea Salad

2 (14 oz.) cans chickpeas, well drained

2 T. red wine vinegar

5 T. olive oil

1 garlic clove, minced

2 t. dried oregano

1/2 t. dijon mustard, non spicy

3/4 t. each of salt & pepper

1/2 red onion, finely sliced

1/2 c. red wine vinegar

1 t. sugar

1/2 t. salt

8 oz. grape tomatoes, halved

3 c. fresh spinach or 3 c. chopped romaine lettuce (1 heart)

3 oz. feta cheese, or feta with cranberries

3/4 c. chargrilled red pepper strips, drained, optional*

pickled or unpickled banana peppers, sliced, optional

Place 2 T. red wine vinegar, olive oil, garlic, oregano, mustard, 3/4 t. salt and pepper in a jar and shake to combine dressing. Place chickpeas in microwaveable bowl and toss with 1/2 the dressing. Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through. Set aside to marinate for 20 minutes. (Warm chickpeas absorb more flavor.) **Combine red onion, 1/2 c. red wine vinegar, sugar, and 1/2 t. salt. Set aside for 30 minutes until onion is wilted. Drain. Place chopped romaine (I used 1 heart of romaine head) in a large bowl. Pour chickpeas and dressing over top. Add tomatoes, pickled onion, roasted peppers, and banana peppers, if using. (I did not use the banana peppers because we were having homemade pizza and that was one of the toppings for it.) Pour remaining dressing over top and toss. Crumble feta over top and serve. This salad will keep for 3 days in the refrigerator. The flavor gets better after the first day. Great served by itself or with homemade pizza. Delicious!

*Chargrill peppers by coating in oil and place in skillet until blackened. I just used a 16 oz. jar of roasted red peppers, drained. 16 oz. jar=3/4 c.

**I just used 1/2 c. pickled vidalia onion strips, drained (Mt Olive brand). Pickled onion adds extra flavor.