Mediterranean Chickpea Salad



Chickpea Salad
1 1/2 cups chickpeas, drained and dried
1/2 cup sliced sun-dried tomatoes
1/2 large red onion, chopped
1/2 cup chopped parsley, stems removed
1/4 cup vegan tofu feta (optional)

Balsamic Vinaigrette
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons lemon or lime juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

In a large bowl, gently mix together the chickpeas, sun-dried tomatoes, red onions, and parsley. Pour the dressing over the salad and stir again to combine. Top with optional crumbled vegan feta. Refrigerate the salad and let sit for 30 minutes to up to an hour before serving to combine the flavors.