A quick & easy chickpea salad, packed with cucumbers, tomatoes, peppers and fresh parsley. This simple salad is the perfect make-ahead recipe for work, school or a picnic!
2cupsfresh parsley leaves,chopped and lightly packed
Lemon Vinaigrette
3tablespoonslemon juice
3tablespoonsolive oil
1medium-large clove garlic,finely grated
1/2teaspoonfine grain sea salt
1/2tablespoonwhite wine vinegar,optional
Instructions
In a medium-large bowl, toss together the chickpeas, tomatoes, cucumbers, pepper and parsley. Set aside.
In a small jar, combine the lemon juice, olive oil, garlic, salt and white wine vinegar (if using). Close the jar and shake until combined or whisk with a fork.
Pour the dressing over the salad and toss together until combined. Taste and add more lemon juice or salt as needed.
Store leftovers in an air-tight container in the fridge for up to 4 days.
Notes
Feel free to add 1/2 a small red onion, diced in this salad. I prefer this recipe without, but if you like raw onions in a salad, it does go well with this recipe.