CHICKPEA SALAD II

Chickpea Salad II image

A tasty and nutritious version of a classic Mediterranean salad.

Provided by KARKLES

Time 1h5m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 22.9 g, Cholesterol 1.1 mg, Fat 4.8 g, Fiber 4 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 382.1 mg, Sugar 3 g