Fresh, zesty, and bursting with herby flavor, this quick salad is perfect for any meal. Serve it straight away or let it marinate for even more depth - it only gets better with time.
Ingredients
- 2 (15-oz [425-g]) cans chickpeas drained and rinsed
- 1 red bell pepper diced
- 1 cucumber diced
- 2 tsp (6 g) minced garlic
- ⅓ cup (80 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice plus more to taste
- 1 tbsp (6 g) lemon zest
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (3 g) dried oregano
- ¼ tsp sea salt plus more to taste
Instructions
- Add the chickpeas, bell pepper, cucumber, garlic, olive oil, lemon juice and zest, parsley, oregano and salt to a large salad bowl. Mix well until fully combined. Taste and season with additional salt and lemon juice if needed.
- You can enjoy this salad as is or let it marinate an hour or two before serving. This salad will keep in the refrigerator for 3 to 4 days.