A light, filling salad of cooked chickpeas and fresh vegetables with a lemon dressing. Flavored with olive oil and parsley, it makes a refreshing choice for lunch boxes and summer meals.
Discard the soaking water and boil the chickpeas in plenty of fresh water until tender. Drain and set aside to cool until just warm.
Chop the red onion, tomato, cucumber, long green pepper and parsley and put them in a large bowl.
Whisk the olive oil, lemon juice, cumin and salt together in a small bowl.
Toss the warm chickpeas and vegetables with the dressing. Let the salad rest for a few minutes before serving. For a chilled salad, refrigerate for 30 minutes.
Important: Toss the chickpeas with the dressing while they are still warm so they absorb the spices and lemon more readily; the flavors meld as the salad chills in the refrigerator. If using canned chickpeas, drain and rinse them well to remove excess salt and the canned flavor. Store in a covered container in the refrigerator for up to 2 days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
