Chickpea & Tomato Salad

INGREDIENTS

1 (14 ounce) can chickpeas drained and rinced
1/4 cup basil leaves, roughly chopped
1 tablespoon olive oil
1 small yellow onion, sliced thin
6 large tomatoes, sliced into 1/2 inch thick wedges
1/2 teaspoon Kosher salt
1 tablespoon dark balsamic vinegar

RECIPE PREPARATION

In a large bowl, combine all ingredients and toss well ensuring all ingredients are coating in the oil and vinegar. Let rest, covered, in the refrigerator for 20 minutes. Toss before serving and enjoy!

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