Quick & Easy Chickpea Salad
Serves: Serves 3 - 4
 
Ingredients
  • 4 cups (700g | 24.7oz) cooked and cooled chickpeas* (you could also use canned)
  • 1 large red tomato, diced
  • 2 lebanese cucumbers, finely diced
  • 2 tbsp red onion, finely chopped
  • 2 cloves garlic, minced
  • the juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp dried oregano
  • ½ tsp Himalayan salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Add all the ingredients to a large bowl and toss gently to combine.
  2. Serve immediately or place in the fridge for about an hour to allow flavors to meld.
  3. This salad will keep for up to a few days in the refrigerator.
Notes
*you will need 2 cups of dry chickpeas to get 4 cups cooked.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/quick-easy-chickpea-salad/