Start by rinsing and draining the chickpeas in a colander to remove excess sodium.
In a large mixing bowl, combine the chickpeas with chopped sun-dried tomatoes, finely chopped red onion, and fresh parsley.
In a separate small bowl, whisk together extra virgin olive oil, balsamic vinegar, salt, and pepper until well blended.
Pour the dressing over the salad ingredients in the large bowl and gently toss until evenly coated.
Cover the salad and chill in the refrigerator for at least 15-20 minutes before serving.
Give the salad another gentle toss before serving. It can be enjoyed chilled or at room temperature.
