Fresh Chickpea Salad
serves 6
- 3 cans chickpeas, drained and rinsed
- 1 small red onion, finely diced
- ¼ cup roughly chopped flat leaf parsley
- ¼ cup extra virgin olive oil
- Juice from ½ lemon
- Kosher salt
- Freshly cracked black pepper
PROCEDURE
Toss everything together in a big bowl. Marinate for a few hours or overnight, covered, in the fridge. Transfer to a serving bowl, and serve proudly!