1 (15 oz.) can chickpeas, drained
4 or 5 carrots
1 red bell pepper
1/2 cucumber
1/4 red onion
1 tbsp. balsamic vinegar (use good quality)
salt and pepper, to taste

Drain chickpeas. Chop all vegetables to bite size pieces and combine in bowl. Add balsamic vinegar. Season with salt and pepper. Stir to coat. Add chickpeas and toss. Enjoy!

Submitted by: Mike Carnevale, Chepachet, RI