Chickpea Salad with Walnuts and Tomatoes
This recipe originally called for crumbled feta; I’ve left it out.

(Adapted from Vegetarian Times Cooks Mediterranean)

4 ounces sun-dried tomatoes (not oil packed)
1/3 cup golden raisins
1 can chickpeas, rinsed and drained
1/2 cup toasted and chopped walnuts
2 tablespoons olive oil
Juice of 1 lemon
salt and freshly ground black pepper to taste
lettuce leaves for serving platter

Put the tomatoes and raisins in a shallow dish and add boiling water to cover. Let soak until the tomatoes and raisins are soft and pliable, bout 8  minutes; drain well. With a pair of scissors or a sharp knife, cut the tomatoes into slivers.

Place the tomatoes and remaining ingredients in a serving bowl and toss well. Serve as an appetizer on individual plates or as a salad on a bed of lettuce, if desired.