Chickpea Salad

Source: Tara
adapted by There's Always Thyme to Cook

2 cans chickpeas, rinsed and drained
1 hothouse cucumber, diced (washed and seeded, not peeled)
1 red pepper, diced
half a red onion, diced
1 carrot, shredded (optional)
little bit chopped parsley

Dressing:
approximate, it's all to taste!
1/4 cup white balsamic vinegar
1/4 cup olive oil (more or less to taste, we like more vinegar than oil)
salt and pepper to taste
1 teaspoon granulated garlic
salt and freshly ground pepper

Mix the dressing in a jar and shake to combine. Pour over the vegetables, chill in the frig for a bit. Serve.
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