Chickpea and Balsamic Vinegar Tapenade

From Real Simple Magazine. I serve this with toasted baguette and alongside smashed peas with mint tapénade, and the walnuts and parmesan tapénade and allow everyone to choose how they want to make their bruschetta.

• Ready In: 10 mins
• Serves: 8

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

Directions

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