2 1/2 cups of cooked chickpeas
4 green onions, sliced
1 large carrot, grated
1/4 cup fresh parsley, chopped
1 tbsp natural yogurt
2 tbsp white wine vinegar
1 tbsp fresh basil, chopped finely

Instructions:

In a small bowl, combine yogurt, vinegar and basil. Add remaining ingredients, stir well and chill in fridge for a few hours before serving.

Serve with pita bread or grilled chicken.

Related posts:

1. Quick Grilled Chicken Salad
2. Low-Calorie Salad Dressing
3. Tomato, Mozzarella and Avocado Salad