Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, rinsed and drained
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions:

  1. Rinse and drain the chickpeas; place in a mixing bowl. Dice the cucumber and halve the cherry tomatoes; add to the bowl. Finely chop the red onion and parsley; add to the bowl.
  2. In a small bowl, whisk together lemon juice, olive oil, ground cumin, salt, and pepper.
  3. Pour the dressing over the salad ingredients. Toss gently until well combined, ensuring the chickpeas and vegetables are evenly coated.
  4. Taste the salad and adjust seasoning, adding more salt, pepper, or lemon juice to personal preference.
  5. Enjoy immediately or chill in the fridge for 30 minutes for the flavors to meld.