Chickpea Tomato Salad | with Basil & Feta

Ingredients

• 2 cans (15.5 oz each) chickpeas, rinsed and drained
• 1/8 cup Kalamata olives, sliced
• 2 oz reduced-fat feta cheese, crumbled
• 1/2 small red onion, finely chopped
• 1/4 cup fresh lemon juice
• 1 Tbsp olive oil
• 2 small garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1 cup cherry tomato, halved
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/8 tsp salt
• Black pepper to taste