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¼ tsp. freshly ground black pepper Preparation Drain liquid from chickpeas and rinse thoroughly. Place chickpeas on two or three sheets of attached paper towels. Fold paper towels over chickpeas, pick up with your hands, and gently maneuver the chickpeas in a rubbing motion, making sure not to crush them, about 30 seconds to release skins. (Don’t worry about getting every little one, but this gets most of them.) In large bowl, combine chickpeas, tomatoes, onion, garlic, Parmesan, olive oil, vinegar, basil, parsley, salt, oregano, red pepper flakes, and black pepper. Using large spoon, mix until well combined. Nutrition Information: Calories: 170, Carbohydrates: 22 g, Cholesterol: 0 mg, Fat: 7 g, Fiber: 6 g, Protein: 7 g, Saturated Fat: 1 g, Sodium: 480 mg, Sugar: 5 g

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