- 1 (15 ounce) can chickpeas, drained
- 1 small tomato, diced
- 1/2 cucumber, peeled and sliced
- 1 green onion, chopped
- 2 tablespoons balsamic vinegar, or more to taste
- 2 tablespoons red wine vinegar, or more to taste
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 pinch dried basil
- 1 pinch dried parsley
- salt and ground black pepper to taste
- Mix chickpeas, tomato, cucumber, green onion, balsamic vinegar, red wine vinegar, olive oil, garlic, basil, parsley, salt, and pepper together in a serving bowl.
08/28/2019
recipepes.com
quick chickpea salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
