INGREADIENT

• 420 g canned chickpeas
• 1 handful fresh parsley
• 1 tbs balsamic vinegar
• 1 tbs extra virgin olive oil
• 1 clove garlic
• 1/4 red onion
• 1 pinch salt
• 1 pinch black pepper

Direction

1. Drain the chickpeas and rinse in a colander under cold water, leave on the stink to let water drain away.
2. Finely chop the onion, garlic and parsley and add into a bowl. Add the chickpeas and dress with the oil and vinegar. Season with salt and pepper and mix well.
3. Leave for 10 minutes at room temperature for the flavours to develop. Serve.