Chickpea Salad


  • 1 can chickpeas (15-17oz) drained and rinsed
  • 3 cloves garlic, sliced thick (you are gonna want to be able to pull these out later – so thick slices – they can get slippery!)
  • ¼ cup balsamic vinegar
  • 2 slices of Bermuda onion, minced
  • 2 Tbsp fresh parsley, chopped

Mix all ingredients together in a bowl; let it sit a couple of minutes for flavors to mix.

Serve cold or at room temperature. Do not eat the garlic slices.

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