Grecian Chickpea & Feta Salad Print
3 quarts plus 2 cups (5 lbs) canned chickpeas, drained
6 cups tomatoes, seeded and chopped
4 cups green onions, chopped
1 lb (12 oz) feta cheese, crumbled

2/3 cup olive oil
2/3 cup balsamic vinegar
1/2 cup red wine vinegar
2 Tbsp oregano, dried
2 Tbsp rosemary, dried
Mint or fresh herbs, if desired

In a large bowl, mix chickpeas, romatoes, cheese, green onions and parsley.
Whisk together oil, vinegars, oregano and rosemary.
Pour over salad.
Refrigerate until readyto serve.
For each serving, portion 1 cup salad onto plate.
Garnish with fresh herbs if desired.

Makes 24 (1 cup) servings.
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