Parsley and Chickpea Salad Recipe

3 tablespoons white wine vinegar

2 cloves garlic, chopped finely

1/2 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

4 cups microgreens, spun dry

1 cup curly parsley

1 cup chickpeas (garbanzos), canned, drained