Take Me To The Mediterranean

I have been obsessed with chickpeas lately.  Which is weird, because I generally don't like them, especially in salads.  But I have been using them a lot more in dishes lately.  Anything from Indian dishes like Chana Masala to Mediterranean salads.  Chickpeas, or garbanzo beans, are nutty and more firm than other beans which adds a nice texture to a chopped salad.  If eating them whole isn't your thing, throw them in a food processor with some lemon and tahini and you're in hummus making business. 

Mediterranean Salad

1 cucumber, seeded and diced
1 handful of cherry or grape tomatoes, halved
1 can of chickpeas, drained and rinsed
1 whole roasted red pepper, chopped
1 can or jar of marinated artichokes, chopped
1/2 cup of feta cheese
1/4 cup of fresh mint leaves, chopped fine
Zest and juice of 1 lemon
4 TBS olive oil
Salt and pepper to taste
Combine all of the ingredients together and serve immediately or refrigerate for an hour or two first to let the flavors combine.  You can also serve on top of some field greens. 

What is your favorite way to use chickpeas?