Ingredients
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 shallot or red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Prep your ingredients: Start by rinsing the canned chickpeas under cold water to remove excess sodium. Next, chop your bell peppers, cucumber, and shallots into uniform pieces.
- Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust according to your taste.
- Combine everything: In a large mixing bowl, combine the chickpeas, chopped vegetables, and herbs. Gradually pour the dressing over the mixture, stirring gently to coat evenly.
- Taste and adjust: Taste your salad and adjust the seasoning if needed.
- Chill and serve: Let the salad chill in the fridge for at least 30 minutes.
- Enjoy it: Serve as a side or as a light main dish.
Notes
For added crunch, add cucumbers just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan