Chickpea And Balsamic Vinegar Tapenade - cooking recipe

Ingredients

1 (15 ounce) can chickpeas, drained rinsed and roughly chopped
1/2 cup fresh flat-leaf parsley, roughly chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.