2 tablespoons unpasteurized apple cider vinegar
1/4 teaspoon dried basil (or 1 rounded tablespoon fresh, minced)
1 cup dry chickpeas, cooked (about 2 1/2 cups cooked)
3/4 cup minced fresh parsley
1 large carrot, grated or cut in fine matchsticks
3 to 4 green onions with tops, sliced
1. In a bowl, combine apple cider vinegar and basil.
2. In another bowl, combine chickpeas, parsley, carrot, and green onion. Stir in vinegar-basil mixture.
3. Chill several hours before serving.
Goes well with dark green things, like spinach soup, or broccoli and noodles. Or, stuff into a vegan pita bread lined with spinach leaves.
Cheap, easy, doubles or triples well, freezes badly, but can be made ahead and lasts several days in the fridge.