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Mediterranean Chickpea Salad


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


Mix all ingredients into a large bowl and leave the salad at least 2 hours in your fridge before serving.

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