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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups cooked chickpeas, drained (you can use canned)
- 1 tablespoon vinegar (recipe specifies white wine vinegar)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- salt & freshly ground black pepper
Method
- In a medium sized bowl, stir together the olive oil, vinegar, mustard and parsley.
- Add the remaining ingredients, toss well & serve at room temperature.
