This is a pretty basic fresh summer salad, variations of which can be found in quite a few places, but it’s so yummy and healthy that I decided it needs a place on my blog!
1. 1 can of chickpeas, rinsed and drained
2. 2 cups of chopped tomatoes (bite sized)
3. 1/2 cup chopped fresh parsley
4. 2 tbsp balsamic vinegar
5. 1 tbsp olive oil (or more if you’d like)
6. 1 tsp dried oregano
7. black pepper, to taste
Toss all your ingredients together in a bowl, cover, and refrigerate for at least 2 hours before serving to let the flavours meld.