CHICKPEA SALAD

CHICKPEA SALAD 3 tablespoons olive oil 2 tablespoons white wine vinegar 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 2 (15 ounce) chickpeas, rinsed and drained 3 green onions, chopped 1 small cucumber, peeled, seeded and chopped 1/2 cup cucumber, peeled, seeded and chopped 3 plum tomatoes, seeded and chopped 1/4 cup chopped fresh parsley Shake together first 4 ingredients. Combine chickpeas and next 5 ingredients. Add olive oil mixture, tossing to coat. * 2 (15-ounce) cans navy beans may be substituted. Yield: 6 servings.