Celery, Chickpea, & Feta Salad

Fred Meyer Magazine Recipe

6 stalks celery, chopped
2 cans (15 oz) chickpeas, drained
10 oz grape tomatoes, halved
1/4 red onion, chopped
1 cup crumbled feta

4 Tbs olive oil
4Tbs balsamic vinegar
2 cloves garlic, minced
2 tsp pepper
1/2 tsp salt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh thyme

Gently mix together celery, chickpeas, tomatoes, onions, & feta.
Whisk together olive oil, vinegar, garlic, pepper, salt, and herbs.  Gently dress salad.  Serve immediately or refrigerate for up to 24 hours.