CRUNCHY CHICKPEA SALAD Strawberry Balsamic Vinegar
Serves 4
1 can chickpeas, rinsed and drained
½ cup parsley, freshly chopped
3 cups mixed raw vegetables cut into small diced pieces, such as,
red, orange and yellow peppers, cucumber, zucchini and yellow squash,
asparagus
½ cup Strawberry Balsamic Vinegar
Toss all ingredients in a bowl and refrigerate overnight.