Chickpea Salad

by Brooke Hale I stumbled upon this recipe right after Christmastime, desperately needing something fresh after ALL the holiday cookies. Let me tell you, it did not disappoint. It was easy to make and had ingredients you can use for all sorts of things—so no waste! It took about 10 minutes to prep and is great to eat by itself for a light lunch, paired with grilled chicken, steak, or pita bread and hummus!

Ingredients

• 1 can rinsed and drained chickpeas • 1 diced large cucumber • 1c quartered cherry tomatoes • 1/4c finely diced red onion • 2T chopped fresh parsley • Juice from half a lemon • Swirl of EVOO • Seasoning salt & pepper • *Optional mix-ins—feta cheese, shredded carrots, olives, spinach, etc.!

Directions

Combine all ingredients in a large bowl. Season with salt and pepper to taste. Best served immediately at room temperature.

(Serves 4 | 182 Calories/Serving)

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