Chickpea and Sun-Dried Tomato Salad
1 and 1/2 cups chickpeas (cooked) or 1 cup dried
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 red onion, diced
1 small garlic clove, minced
1 green onion, finely chopped
1/2 cucumber, seeds removed and diced (approximately 1 cup)
zest of one lemon
salt, to taste
2 tablespoons extra virgin olive oil, plus more to your liking
juice of one lemon
If using fresh chickpeas, soak overnight. Once they have enlarged, boil the chickpeas for about 1- 1/2 hours or until soft, but not broken. If using canned chickpeas, just rinse them of the liquid that comes with them.
Add the fresh ingredients, but not the oil or lemon juice until ready to serve. Toss and enjoy!
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