Crunchy Chickpea Salad



1 can of chickpeas, rinsed and drained
3 cups mixed raw vegetables, cut into small dice, such as red, orange and yellow peppers, cucumber, zucchini and summer squash
1/2 cup chopped fresh parsley
1/2 cup bottled vinaigrette

1. Combine all ingredients in a bowl, toss well and refrigerate overnight.



Makes 4 servings.