Chickpea and Parsley Salad

Chickpeas and Parsley

Whisk together 2-tablespoons bottled red wine vinaigrette and 2-teaspoons Dijon-style mustard in large bowl.

Add one can (19 ounces) rinsed and drained chickpeas or garbanzo beans, 1-pint halved grape tomatoes, 1-1/2 cup finely chopped parsley and 1/3-cup thinly sliced green onions.

Toss to coat. Serve.

Serving Suggestion: Add red-tip Boston lettuce salad and sourdough bread, if desired, to round out a great meal.

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