Ingredients:
1 (15 ounce) cans chickpeas, drained and rinsed
1 cucumbers, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onions
1 minced garlic cloves
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1/4 teaspoon salt
black pepper
Directions:
In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
Mix together olive oil and balsamic vinegar, and season to taste with salt.
Drizzle over salad and toss until well combined, and adjust seasoning as needed.
Cover and refrigerate at least 45 minutes before serving.
Serve chilled.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.