Chickpea, Cucumber, Rhubarb Feta Salad

Ingredients:

• 5 cups chickpeas
• 4 medium – large cucumbers, chopped, skins and seeds removed
• 12 ounces feta cheese, diced
• 1 large red onion, chopped small
• 4 stalks of rhubarb, sliced 1/2 inch thick
• 1/4 cup minced basil (.5 oz)
• 1/2 cup olive oil, plus some for sautéing
• 1/4 cup thick, sweet balsamic vinegar
• 2 Tablespoons lemon juice
• 3 cloves garlic, minced
• .5 oz minced parsley
• 1 TBSP dijon mustard
• salt and pepper to taste

Directions:

• Place the sliced rhubarb in a flat dish. Pour the 1/4 cup of balsamic vinegar. Mix in 1/2 cup of water. Mix occasionally to ensure that all pieces of rhubarb are infused with the balsamic vinegar. Let sit for 30 minutes.
• Sauté the red onion in olive oil. Add the minced garlic after 10 minutes and cook until both the onion are garlic are caramelized.
• Strain the balsamic vinegar and water from the rhubarb, but retain the liquid in a small jar.
• Add the olive oil, lemon juice and mustard the small jar. Shake or mix well.
• Combine the rhubarb, red onion, garlic, chickpeas, and feta in a large bowl.
• Pour the dressing over the salad and stir to combine.