1 - 14 ounce can chickpeas [garbanzo beans], drained and rinsed
2 tablespoons chopped parsley
1 large tomato, chopped
Chopped lettuce or other greens
Juice of 1/2 lemon
3 tablespoons olive oil
Sea salt, to taste
1) Put all of the ingredients in a bowl and toss with the lemon juice and olive oil. Salt to taste. Add cracked pepper if you like.
Can be made with balsamic vinegar in place of lemon juice.
Other alternative ingredients are chopped cucumber, garlic, celery and onion. I usually put anything I have on hand in with it but the ingredients in the recipe are the core ingredients that always work!
My husband likes the chickpea salad served on top of the greens while others like it tossed in. Your choice!
Source of recipe: I was playing around in the kitchen, and this is what I came up with.