Chickpea and Goat Cheese Salad

Chickpea and Goat Cheese Salad	Allerton Gardens, Lawai Kauai HI
2 15.5 oz. cans chickpeas (garbanzo beans) 4 oz. goat cheese, room temperature ¾ c. plain yogurt ¼ tsp cumin 1 T. fresh mint, minced 4 c. mixed field greens	Vigorously rinse garbanzo beans and drain, shaking in colander to remove loose skins. Soften goat cheese, whisk in yogurt, cumin and mint. Gently fold in garbanzo beans. Serve over field greens tossed with tomato vinaigrette.
Tomato vinaigrette dressing ½ c. lemon juice ¾ tsp. salt 1 plum tomato, seeded and diced 3/4 c. salad oil 1 T. honey	In small saucepan, simmer lemon juice, salt and tomato for 10 mins. Cool. Add to salad oil and honey in a jar with a tight lid. Shake vigorously to emulsify. Adjust acidity by adding more honey if needed.
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