Chickpea Salad II

Directions

Ingredients :

1 (15 ounce) can chickpeas (garbanzo beans)

drained and rinsed

1 cucumber

peeled and finely chopped

1 cup grape tomatoes

halved

¼ cup finely chopped sweet onion

1 tablespoon minced garlic

½ teaspoon dried parsley flakes

¼ teaspoon dried basil

1 tablespoon grated Parmesan cheese

1 tablespoon olive oil

3 tablespoons balsamic vinegar

¼ teaspoon salt

Methods :

In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.