Chickpea Feta Salad
  by Amy Rabb-Liu

Ingredients:
2 15 oz. cans chickpeas, rinsed 
1 brick of feta (about 1 in. x 2 in. x 2 in.), cut into chunks
handful of basil leaves, sliced thin
(optional: a few mint leaves, also sliced thin)
extra virgin olive oil
kosher salt
ground peper

Mix all ingredients, using oil, salt and pepper to taste.  Let flavors blend
for 30 minutes, stirring occasionally.  Enjoy!

Serves 6 as a vegetarian main dish, or serves more as a side dish.  Basil,
feta and chickpeas are a tasty combination!  For this dish I especially like
Australian basil, which has natural undertones of mint.  

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