-3 tablespoons olive oil
-1 (16 ounce) can chickpeas/Garbanzo beans, drained
-1/2 cup tomato, chopped
-1/4 cup red onion, minced
-1 rib celery, sliced (I didn't have any, but toss it in if you do!)
-1 cucumber, chopped
-1 teaspoon garlic, minced
-2 tablespoons fresh dill, chopped (or 1.5 T dried)
-1 1/2 teaspoons red wine vinegar
-1/2 lemon, juiced
-1/2 lime, juiced
-cracked black pepper and salt, to taste
-1/4 c. feta
1. Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, sauté for 2 minutes, cover and turn off heat. Set aside.
2. Gently toss all remaining ingredients in a large salad bowl.
3. Add beans. Just before serving, top with feta and additional dill, if desired.