ingredients

• 2  15-oz. cans  no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans (chickpeas), rinsed and drained
• 6    Campari or Roma tomatoes, sliced
• 4  oz.  crumbled feta cheese with tomato and basil
• 1/4  cup  lightly packed small fresh mint leaves
• 1/3  cup  white vinegar
• 1/4  cup  olive oil
• 1 to 2    pita bread rounds

directions

1. In large bowl combine beans, tomatoes, feta, and mint. In a screw-top jar combine vinegar, oil, 1 Tbsp. sugar, and 1/2 tsp. black pepper; shake to combine. Pour over salad mixture; set aside.

2. Grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut in wedges. Makes 4 servings.