All around the middle east, people eat variations of this salad. Chickpeas, herbs, lemon, and garlic are the sunny flavors that make this salad a favorite.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4-6 servings
2 16-oz. cans of chickpeas, drained and rinsed
1 bunch Italian parsley (enough to make about 1 cup, chopped)
1 cup grape tomatoes
1 garlic clove
2 Tbsp. olive oil
Juice of 1 lemon
1/4 tsp. paprika
- Salt and freshly ground black pepper to taste
Coarsely chop parsley and add to chickpeas in serving bowl.
Cut grape tomatoes into quarters, or chop coarsely. Add to serving bowl.
Mince garlic and add to bowl.
Drizzle olive oil and lemon juice over chickpea mixture. Sprinkle with paprika, salt, and pepper. Toss to mix.
Salad may be served immediately or refrigerated for up to 24 hours before serving.