Crunchy Chickpea Salad

From Parents magazine:

1 can of chickpeas, rinsed and drained
3 cups mixed raw vegetables, cut into small dice (try red, orange and yellow peppers, cucumber, zucchini and summer squash)
1/2 cup chopped fresh parsley
1/2 cup bottled vinaigrette

Combine all ingredients in a bowl, toss well, and refrigerate overnight. Serve with pita chips.

Latest Release…

Get the eBook:

Get the Print Book: