Chickpea and Veggie Salad

1 (15 ounce can) chickpeas, rinsed and drained
1 cucumbers, finely chopped
1 medium/large carrot, finely chopped
1 cup grape tomatoes, halved
1/4 cup sweet onions, finely chopped
1 garlic cloves, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
1 tsp crushed red pepper flakes (optional)
1 (5 ounce) mozzarella cheese, cubed
3 tablespoon olive oil
2 tablespoons champagne vinegar
1/4 teaspoon sea salt
freshly ground black pepper to taste

1. Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil, spices and mozz cheese in a medium bowl.
2. Measure olive oil, vinegar and salt over top and toss all ingredients to combine.
3. Cover bowl and refrigerate at least 1 hour to let flavors blend.
4. Serve alone as a main course, stuffed into a pita as a healthy sandwich, or as a light side dish

Makes 4 1-cup servings



Number of Servings: 4

Recipe submitted by SparkPeople user TIGGERIL.