Warm Chickpea, Tomato & Cucumber Salad

• 3/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
• 3 cups red onions, thinly sliced
• 1 Tbsp. garlic, minced
• 1-1/4 qt. canned no-salt-added chickpeas (garbanzo beans), rinsed
• 4-1/2 tsp. ground cumin
• 3 cups English cucumbers, chopped
• 3 cups grape tomatoes, halved
• 3/4 cup Delissio Italian Mozzarella Block, shredded
• 3 Tbsp. fresh lemon juice

1. For each serving: Heat 3/4 tsp.
2. (3 mL) dressing in small nonstick skillet on medium heat.
3. Add 2 Tbsp.
4. (30 mL) onions and 1/8 tsp.
5. (0.5 mL) garlic; cook 3 min.
6. or until onions are crisp-tender, stirring constantly.
7. Stir in 1/4 cup (50 mL) chickpeas and a heaping 1/8 tsp.
8. (0.5 mL) cumin; cook 3 min.
9. or until heated through.
10. Place in medium bowl.
11. Add 3/4 tsp.
12. (3 mL) of the remaining dressing, 2 Tbsp.
13. (30 mL) tomatoes, 2 Tbsp.
14. (30 mL) cucumbers, 1-1/4 tsp.
15. (6 mL) cheese and just under 1/2 tsp.
16. (2 mL) lemon juice; mix lightly.
17. Transfer to salad bowl.

italian dressing, red onions, garlic, salt, ground cumin, cucumbers, grape tomatoes, italian mozzarella, lemon juice

Taken from www.kraftrecipes.com/recipes/warm-chickpea-tomato-cucumber-salad-123749.aspx (may not work)