Recipe: Mediterranean chickpea salad

This is the time of year when I'm looking for meals that I can schlep to the pool or whip up after a long day in the heat.

Here's my criteria:

• They can't be heavy.
• They can't require ingredients I don't usually have.
• And they must take me no more than about 15 minutes to pull together.

This one fits all of the requirements (especially because, for my family, feta is essentially a staple). I found this on Food Network as part of a collection of 50 picnic salads, which all look yummy.

Mediterranean Chickpea Salad

2 15-ounce cans of chickpeas (drained and rinsed)
2 tomatoes, diced
1/2 cup crumbled feta
1/2 cup kalamata olives, chopped
1/4 cup parsley, chopped
1/3 cup mint, chopped
6 tablespoons olive oil
3 tablespoons red wine vinegar
Salt and pepper, to taste.

Mix together the chickpeas, tomatoes, feta, olives, parsley and mint in a large bowl. In a small bowl, whisk together the oil, vinegar, salt and pepper. Pour the dressing over the salad and stir until combined. Serve!

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