Mediterranean Chickpea Salad

 

Absolutely enjoyed this recipe, I’ve always had chickpea hot never cold! I made a few changes to mine but it still turned out amazing!

Ingredients

•     2 tbsp lemon juice
•     1 yellow bell peper, diced to 1/2"
•     2 tbsp extra virgin olive oil
•     1 tsp paprika
•     4 persian cucumbers, diced to 1/2"
•     2 15-oz cans chickpeas
•     1/2 medium red onion, diced to 1/2"
•     1/2 cup minced fresh parsley
•     1/2 cup minced fresh mint
•     1/2 tsp pepper
•     1/2 tsp sea or kosher salt
•     2 large tomatoes, diced to 1/2"

Instructions

1.     While the chickpeas marinate, dice the vegetables and chop the fresh herbs.
2.     In a large bowl, combine the chickpeas with the lemon juice, olive oil, paprika, and salt. Stir to combine. Cover the bowl and transfer to the fridge. Marinate at least 15 minutes and up to an hour.
3.     Drain the chick peas, transfer to a strainer, then rinse under cool running water until the water runs clean from the strainer.
4.     Serve immediately with fresh pita. If time permits, chill for 30 minutes, then serve. Store leftovers in the fridge in a sealed container for up to 3 days.
5.     Add the tomatoes, cucumbers, bell pepper, onion, mint, and parsley to the marinated chickpeas and toss to combine. Taste for seasoning and add additional salt, pepper, or lemon juice if needed until the flavor pops.