Chickpea Salad

A hearty salad of cooked chickpeas with tomato, red onion, green pepper and parsley in a cumin-lemon olive oil dressing. A vegan, gluten-free source of fiber and protein.

Ingredients

• 500 g (3 cups) cooked chickpeas
• 200 g (2 medium) tomatoes
• 80 g (1 small) red onion
• 60 g (2) green peppers
• 30 g (1 small bunch) parsley
• 40 g (3 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 2 g (1 tsp) cumin
• 6 g (1 tsp) salt

Instructions

1. 1

   Drain the cooked chickpeas, rinse under cold water and drain well.

2. 2

   Dice the tomatoes, thinly slice the red onion, cut the green peppers into rings and chop the parsley.

3. 3

   Whisk the olive oil, lemon juice, cumin and salt in a small bowl.

4. 4

   Combine the chickpeas, tomato, onion, pepper and parsley in a large bowl.

5. 5

   Pour over the dressing, toss well and let stand for 10 minutes so the flavors settle before serving.

Nutrition

Per serving