Categories: Salads, South Beach Phase One, Vegetarian

Ingredients

• 1 tbsp grated lemon zest
• 1/4 cup lemon juice
• 4 tbsp extra virgin olive oil
• 1 tbsp minced garlic
• 2 1/2 lbs grape tomatoes
• 6 cups drained chickpeas, canned or cooked
• 1 1/2 cups crumbled feta
• 1 cup red onion, diced
• 3/4 cup celery, peeled and diced
• 1 tbsp kosher salt
• 1 tbsp black pepper

Directions

1. Preheat oven to 300F.

2. In a bowl, whisk together lemon zest and juice, 2 tbsp of olive oil, and the garlic; set aside.

3. Roast tomatoes on a baking sheet until soft and the skins begin to split, about 20 minutes.

4. Transfer to a large bowl and add vinaigrette, plus all other ingredients.

5. Toss gently to mix well.

6. Cover and chill for at least two hours and up to one week.

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