A light, filling salad where boiled chickpeas meet fresh vegetables and a lemon dressing. Seasoned with olive oil and parsley, this chickpea salad is a refreshing option for lunchboxes and summer meals.
Drain the soaking water and boil the chickpeas in plenty of fresh water until tender, then drain and set aside to cool slightly.
Chop the red onion, tomato, cucumber, long green pepper, and parsley and place in a large bowl.
Whisk together the olive oil, lemon juice, cumin, and salt in a small bowl to make the dressing.
Toss the cooled chickpeas and vegetables with the dressing and let rest a few minutes before serving. For those who prefer it cold, you can chill it in the refrigerator for 30 minutes.
Important: Tossing the chickpeas with the dressing while still warm helps them absorb the spices and lemon better; the flavors settle in once chilled in the refrigerator. If using canned chickpeas, drain and rinse them well with plenty of water — this removes excess salt and the canned taste. Stays fresh in a covered container in the refrigerator for 2 days.
A tsp of ground cumin and a little sumac gives the chickpea salad that familiar restaurant-style depth; it's a small but effective touch for anyone who wants to go beyond plain lemon and olive oil.
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