Chickpea Salad

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Ingredients

2 tbsp Extra Virgin Olive Oil 

2 tbsp Balsamic Vinegar

2 tbsp Pesto 

1 clove of Garlic - finely chopped

400g tin of Chickpeas - drained

70g Sun-dried tomatoes in oil - drained and rough chopped

170g pitted Olives (green, black, Kalamata, a mix - whatever you like best!)

Handful of fresh Parsley - finely chopped

Salt (Himalayan pink salt ideally) and Pepper - to taste

Instructions

Mix the Olive oil, pesto, vinegar and garlic in a large bowel to make the dressing. 

Toss the remaining ingredients into the bowl, mix well and enjoy.

Keeps well in an air-tight container, in the fridge for a few days.