1 pt. cherry tomatoes, preferably multi-colored, halved
1 can chickpeas, drained and rinsed
½ white onion, chopped
¼ c. extra-virgin olive oil
2 tbsp. red wine vinegar
kosher salt
Freshly ground black pepper
½ c. Feta, crumbled
2 tbsp. chopped fresh cilantro
In a large bowl, combine cucumber, tomato, chickpeas and onion. Make dressing: In a small bowl, whisk together oil and vinegar and season with salt and pepper. Add to large bowl and toss to combine. Top with feta and cilantro and serve.