Ingredients
2 cans chickpeas, drained
1 medium onion, finely chopped
6 sun-dried tomatoes, chopped
1 cup chopped basil leaves
2 tablespoons capers, drained
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Method
Mix all ingredients into a large bowl and leave the salad at least 2 hours in your fridge before serving.