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Chickpea Summer Salad

Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 1 can chickpeas, rinsed and drained
  • 1 Persian cucumber (or 1/3 English cucumber)
  • 1 Roma tomato
  • 1/2 red pepper
  • 1/8 cup red onion
  • 1 lemon, juiced
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon kosher salt

Instructions
 

  • Chop up the vegetables into bite-sized pieces and mix into a bowl with the chickpeas.
  • Chop the parsley and mix with lemon juice and salt.
  • Pour the lemon juice and parsley mixture over the salad and toss to combine.
  • Refrigerate until ready to serve.