Tomato and Chickpea Salad

This salad is delicious made with raspberry or peach white balsamic vinegar. But any fruit-flavored white balsamic vinegar will do nicely.

Ingredients

• 1 15.5-oz. can of low-sodium chickpeas, drained

• 2 cups sliced tomatoes (about 2 Roma tomatoes)

• 2 cups sliced cucumbers (about 2 medium cucumbers or half a large cucumber)

• 2 tbsp. fresh parsley, minced

• 1/2 cup fruit-flavored white balsamic vinegar of choice

Directions

1.  Pour all ingredients into a bowl.

2. Toss together and serve.

Per Serving

Serves 10; serving size is ½ a cup. Each serving provides:

• Calories                    60

• Total fat                      0 g

• Saturated fat             0 g

• Trans fat                    0 g

• Cholesterol               0 mg

• Sodium                      60 mg

• Total carbohydrate   9 g

• Dietary fiber               2 g

• Sugars                       4 g

• Protein                       2 g