Makes: 2-4 servings
Total time-10 mins
Prep time-10 mins
Requirements
Salad
1 (15) oz can of chickpeas (or 2 cups fresh)
1 cup cherry tomatoes, quartered
1 cup cucumber, chopped
¼ cup kalamata olives, halved
¼ cup red onion, chopped
½ cup fresh parsley, loosely packed
Dressing
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
salt and pepper to taste
Guidelines
Combine all the salad ingredients in a big bowl. Toss with dressing. For best results refrigerate for 30 minutes to let the flavors soak into each other. Serve over a bed of lettuce.
Recipe by Sarah McMinn
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