Chickpea Salad II

1 (15 ounce) can chickpeas (garbanzo beans)

drained and rinsed

1 cucumber

peeled and finely chopped

1 cup grape tomatoes

halved

¼ cup finely chopped sweet onion

1 tablespoon minced garlic

½ teaspoon dried parsley flakes

¼ teaspoon dried basil

1 tablespoon grated Parmesan cheese

1 tablespoon olive oil

3 tablespoons balsamic vinegar

¼ teaspoon salt