Chickpea Salad


2 cans chickpeas
½ teaspoon crushed garlic
3 tablespoons chopped mint leaves
½ cup fresh lemon juice
¼ cup olive oil
a handful of sun-dried tomatoes, chopped
salt and pepper to taste
½ cup chopped red onion (garnish)
½ cup fresh parsley (garnish)

1) Drain chickpeas.
2) Add all ingredients except peas in a wide bowl – then add peas and toss well.
3) Chill. May be refrigerated 1 or 2 days to allow flavours to blend.
4) Garnish with red onion and parsley.

Serves: 2


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