Chickpea Salad with Tomatoes and Cucumbers
Author: Amelia Winslow
Recipe type: salad
Cuisine: Greek
Serves: 4-6 servings
- Juice of 1 small lemon
- 3 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 cups cooked chickpeas (a.k.a garbanzo beans)
- 2 cups halved grape tomatoes
- 2 cups diced cucumber
- ½ cup chopped flat leaf parsley
- Whisk lemon juice, olive oil, salt and pepper together in the bottom of a large bowl.
- Add remaining ingredients and toss gently to coat. Serve at room temperature.
- Store any uneaten salad in an airtight container in the fridge for up to 3 days.
Recipe by Eating Made Easy at https://eating-made-easy.com/chickpea-salad/
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