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Chickpea Summer Salad

Print Recipe
Servings: 4
Course: Salad
Ingredients Method

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

Method
 

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