Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Martine Chin
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Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Salad
Servings 4

Ingredients
  

  • 2 5 oz canned chickpeas drained, 425g
  • 1 lemon juice only
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 2 tomatoes finely diced
  • 1/2 cucumber finely diced
  • 1 yellow bell pepper finely diced
  • 1/2 red onion finely diced
  • 1/2 cup fresh parsley finely chopped, 15g
  • 1/2 cup fresh mint finely chopped, 15g

Instructions
 

  • Place drained and rinsed chickpeas in a large bowl and combine with lemon juice, olive oil, and paprika. Cover, and transfer to the fridge to marinate while you dice the vegetables and herbs.
  • Add the diced vegetables and chopped herbs to the chickpeas, season with salt and pepper, and mix well. Add more lemon juice if required.
  • Serve on its own, with pita, or as a side with fish and meats. Store leftovers in the fridge in an airtight container for up to 3 days.
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