Ingredients

1 can Chickpeas (15.5oz can)

2 cups Tomatoes (chopped) 

2 cups Cucumber (chopped) 

1 Bell Pepper (chopped) 

1/2 cup Fresh Parsley (chopped) 

1/2 cup Red Onion (minced)

Juice from half a lemon 

Dressing: 

1/4 cup Olive Oil 

2 tbsp Red Wine Vinegar 

1/2 tsp Cumin 

Salt and Pepper to taste  

Instructions

1. Chop up the tomato, cucumber, bell pepper, and onion and place in a bowl with the drained and rinsed chickpeas. 

2. Add in the olive oil, red wine vinegar, cumin, salt, pepper, & lemon. 

3. Stir together and refrigerate for atleast 45 minutes before serving. 

Notes

• Avocado pairs well with this recipe if desired! 

• You can add a sweet taste to the salad by adding in some chopped strawberries or mangos. 

• Can be stored in the fridge for up to 5 days.