2 ½ cups of cooked chickpeas
4 green onions, sliced
1 large carrot, grated
¾ cup fresh parsley, chopped
1 tbsp natural yogurt
2 tbsp white wine vinegar
1 tbsp fresh basil, chopped finely
In a small bowl, combine yogurt, vinegar and basil. Add remaining ingredients, stir well and chill in fridge for a few hours before serving.
Serve with pita bread or grilled chicken.