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

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.