Chickpea Salad


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


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.

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