Chickpea Salad

Ingredients: – 2 cans (15 ounces each) chickpeas (garbanzo beans), drained and rinsed – 1 cup cherry tomatoes, halved – 1 cucumber, diced – 1/2 red onion, finely chopped – 1/4 cup chopped fresh parsley

– 1/4 cup chopped fresh mint (optional) – Juice of 1-2 lemon – 2 tablespoons extra virgin olive oil – 1 teaspoon ground cumin – Salt and pepper to taste

Prepare the Chickpeas: – Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with a paper towel and transfer them to a large mixing bowl.

Add Vegetables and Herbs: – Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped fresh parsley, and chopped fresh mint (if using) to the bowl with the chickpeas.

Make the Dressing: – In a small bowl, whisk together the lemon juice, extra virgin olive oil, ground cumin, salt, and pepper to create the dressing.

Combine Salad and Dressing: – Pour the dressing over the chickpea salad ingredients in the bowl. Gently toss everything together until evenly coated with the dressing.

Chill and Serve: – Cover the bowl with plastic wrap and refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.

Garnish (Optional): – Before serving, garnish the chickpea salad with crumbled feta cheese, sliced olives, diced bell peppers, or diced avocado for additional flavor and texture.

Enjoy: – Serve the chickpea salad as a refreshing and nutritious side dish or light meal. It's perfect for picnics, potlucks, or as a healthy lunch option.


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