This salad holds up well and would make a good take-to-work lunch. For a bruschetta topping, omit the chickpeas and finely chop the remaining elements.
Cooking Light AUGUST 2005
Combine the first 5 ingredients in a medium bowl.
Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.
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