Chickpea Salad II

Yield

4 servings

20

0

1 (15 ounce) can: chickpeas (garbanzo beans), drained and rinsed

1: cucumber, peeled and finely chopped

1 cup: grape tomatoes, halved

1/4 cup: finely chopped sweet onion

1 tablespoon: minced garlic

1/2 teaspoon: dried parsley flakes

1/4 teaspoon: dried basil

1 tablespoon: grated Parmesan cheese

1 tablespoon: olive oil

3 tablespoons: balsamic vinegar

1/4 teaspoon: salt

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.

Calories: 149 kcal

Carbohydrates: 22.9 g

Cholesterol: 1 mg

Fat: 4.8 g

Fiber: 4 g

Protein: 4.9 g

Sodium: 382 mg