Ingredients
- 2 cups cooked chickpeas you can use a can of garbanzo beans if you wish
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice juice from 1 lemon
- 1 tbsp zest from the lemon
- 1/4 cup diced red pepper
- 2 cloves garlic minced
- 1/4 cup parsley chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp red onion diced
Instructions
- Prepare the chickpeas: Drain and rinse the cooked chickpeas (or canned chickpeas). Pat them dry with a paper towel.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest. Season with salt and freshly ground black pepper.
- Prepare the vegetables: Dice the red pepper into small pieces and finely dice the red onion. Mince the garlic and chop the parsley.
- Combine everything: In a large bowl, add the chickpeas, diced red pepper, diced red onion, minced garlic, and chopped parsley.
- Dress the salad: Pour the olive oil and lemon dressing over the chickpea mixture. Toss everything together until well coated.
- Season and rest: Taste and adjust seasoning with additional salt and pepper if needed. Let the salad sit for at least 15-30 minutes to allow the flavors to meld together.
- Serve: Serve at room temperature or chilled. This makes a great side dish, light lunch, or can be served with pita bread or crackers.
Servings: 4