Ingredients:
2 cans (15 oz) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1/2 small red onion, finely chopped
1 red bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1 clove garlic, minced
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (or cilantro, if preferred)
Optional: 1/4 cup feta cheese or avocado slices for creaminess
Instructions:
1. In a large bowl, combine the drained and rinsed chickpeas, finely chopped red onion, diced red bell pepper, diced cucumber, and halved cherry tomatoes.
2. Add the minced garlic to the bowl.
3. In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper to taste.
4. Pour the dressing over the chickpea and vegetable mixture and toss to combine.
5. Add the chopped fresh parsley (or cilantro) and mix well.
6. If desired, gently fold in the feta cheese or avocado slices for added creaminess.
7. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
Leave a Comment