1 pint grape tomatoes, halved
1 pint yellow pear tomatoes, halved
6 oz feta cheese, crumbled
2 green onions, chopped
2 tbsp chopped parsley
1 tbsp chopped mint
1 can organic no-salt added chickpeas, drained and rinsed
1 tbsp sherry wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper
2 beefsteak tomatoes, cut into slices

Combine the grape tomatoes, pear tomatoes, feta cheese, green onions, parsley, mint, chickpeas, vinegar, oil, salt and pepper in a large bowl.

Arrange 4 tomato slices on each of 4 plates, and top with the salad.