Quick Mediterranean Salad

1 c. couscous, uncooked

1 can chickpeas

4 roma tomatoes

1 seedless cucumber

vinegar and oil, salt and pepper

Cook 1 c. couscous according to package directions. Set aside to cool.

Meanwhile, dice four Roma tomatoes and a seedless cucumber.

Drain 1 can of chickpeas, combine all ingredients in a large bowl.

In a smaller bowl, whisk together 1T. olive oil and 2T. balsamic vinegar. Add salt and pepper to taste and pour over salad. Stir to combine. Serve immediately or refrigerate for a cooler salad.

YUM! So simple but so good. Maybe could use some parsley for that pop of color, but really not necessary.