Chickpea Tomato & Cucumber Salad
2 8 oz. cans of chickpeas , drained and rinsed
2 medium tomatoes, cut into fourths
1 English cucumber, peeled and diced
2 tablespoons extra virgin olive oil
¼ cup balsamic or apple vinegar
sea salt and cracked black pepper to taste
1. Add chickpeas to a serving bowl. Cut tomatoes into fourths, and add tomatoes and cucumbers to the bowl.
2. Toss the salad with olive oil, vinegar, sea salt, and cracked black pepper. Serve chilled.