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3 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 (15-ounce) cans chickpeas, rinsed and drained
3 green onions, chopped
1 small cucumber, peeled, seeded, and chopped
1/2 cup kalamata or ripe olives, pitted and chopped
3 plum tomatoes, seeded and chopped
1/4 cup chopped fresh parsley
Whisk together first 4 ingredients.
Combine chickpeas and next 5 ingredients. Add olive oil mixture, tossing to coat.
* 2 (15-ounce) cans navy beans may be substituted.