Chickpea and Hearts of Palm Salad

I've been making this salad since I first saw it in Cooking Light several years back. It is a staple for me! I usually don't have hearts of palm on hand, so I often omit them. I use red bell pepper instead of tomato, and cut the vinegar in half. So yummy!

Nice change of pace for a salad. I used the whole can of chickpeas, added a little fresh basil in with the parsley, and used feta instead of provolone. Good flavors and quick to make. Found myself wishing there was some cucumber in it. Would be tasty with pita.