Chickpea Salad
Servings 8 servings
Ingredients
Ingredients
- 4 lemons juiced
- 4 tablespoons fresh parsley
- 4 garlic cloves minced
- 4 mini cucumbers diced
- About 20 plum tomatoes quartered
- 1 ½ red onions diced
- 4 15.5 oz cans chickpeas, rinsed and drained
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Wash and dry all ingredients.
- Thinly slice the onions and cucumbers. Quarter the plum tomatoes, then mince the garlic and set aside. Roughly chop the parsley.
- To prepare the vinaigrette, mix the lemon juice, parsley, and garlic in a bowl. Slowly add the olive oil, whisking vigorously to combine. Season to taste with salt and pepper.
- To serve, toss the cucumbers, tomatoes, onions, and chickpeas with the vinaigrette.
- Store in an airtight container in the fridge for up to 5-7 days.