A deliciously quick and easy salad made with chickpeas, fresh veggies, and an apple cider vinegar dressing.
Rinse and drain canned chickpeas and add to large bowl. Set aside.
Using a cheese grater, shred carrot. Dice cucumber and olives and add all to bowl with chickpeas.
Add dried basil, olive oil, vinegar, and salt and pepper to bowl and stir well until combined.
Enjoy right away or store in airtight container in refrigerator for up to 3 days. Stir well before eating.