2 c. chick peas, soaked overnight (or 2 cans, drained)
3 sm. peppers, chopped (red, yellow, green)
1 med. onion, chopped
1/2 clove garlic, finely chopped
1/2 c. flat leaf parsley, chopped
3 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper to taste

Cook chick-peas in boiling water to cover 1 hour. Combine all ingredients and chill several hours. Serves 6.