Scale

1 (15 oz) can chickpeas, rinsed and drained

2 cups chopped English cucumber

1¼ cups chopped Roma tomatoes

¼ cup chopped red onion

3 Tbsp chopped fresh parsley

¼ cup extra virgin olive oil

2 Tbsp fresh lemon juice

1½ tsp minced garlic

1 tsp Italian seasoning

Salt & freshly ground black pepper

ombine chickpeas, cucumber, tomatoes, red onion, and parsley in a large bowl.

In a small cup, mix olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper.

Pour dressing over salad and toss to coat evenly.

Best enjoyed fresh, but it holds up well for a couple of days in the fridge.

💡 Optional Add-Ins:
Feta cheese, tuna, avocado, quinoa, or olives for extra flavor and texture.