With yet another snow storm lingering in our memories, I craved a promise of Spring. A chickpea salad seemed just the ticket. Fresh and crunchy, zingy from the lemon juice and just enough creaminess from the delicious feta, I could close my eyes and pretend I was in the Mediterranean. It seems an odd post for a British kitchen but this English rose is finding the North American winters alittle too extreme. Chickpea Salad 14oz can of organic chickpeas 1 English cucumber, seeded and diced 4-6 Roma tomatoes, depending on size, seeded and diced Fresh herbs (whatever you have, parsley, oregano or basil would be good) Juice of 2 lemons 1 teaspoon of dijon mustard 6-8 tablespoons of extra virgin olive oil 1 tablespoon of red wine vinegar Really good feta cheese, crumbled or diced as you like Sea salt and a good grinding of black pepper Drain and rinse chickpeas, place in a good sized serving dish. Add diced cucumbers and tomatoes. Whisk together red wine vinegar, lemon juice, mustard, olive oil, salt and pepper. Pour over the chickpeas, cucumber and tomatoes, add the feta and chopped herbs and toss. Check for additional salt and pepper. Enjoy with warm pita bread