Roasted Chickpea on bread

Makes 4 Servings

2 15-ounce cans chickpeas, drained and rinsed

Olive oil
Salt
Freshly ground black pepper
A handful or two chopped parsley
1/2 cup finely chopped olives
2 tablespoons balsamic vinegar
1 loaf bread, sliced and toasted

Preheat the oven to 230 Celcius or 450 F. On a cookie or baking

sheet, spread out the chickpeas and drizzle with a bit of olive oil.
Season with salt and pepper and mix it all up. Roast for 20
minutes or so, or until golden brown. In a large bowl, mix the
chickpeas with the chopped parsley, olives, garlic, and balsamic
vinegar. Serve on toasted slices of bread.