Ensalada de garbanzos con perejil y limón

Ingredientes

• black pepper 0.13 tsp
• flat leaf parsley 1.00 cup finely chopped
• lemon 1.00 whole zest and juice from lemon
• olive oil 0.25 cup
• canned chickpeas 2.00 can 15-oz canned chickpeas drained and rinsed
• red onion 0.50 med finely diced

Preparación

1. 1

   Place the diced onion in a bowl of cold water for 10 minutes

2. 2

   then drain.

3. 3

   In a medium bowl

4. 4

   combine the chickpeas

5. 5

   olive oil

6. 6

   lemon zest and juice

7. 7

   parsley

8. 8

   and pepper. Stir to combine.

9. 9

   Add the drained onions and stir again to combine. Taste and adjust with more lemon

10. 10

    salt

11. 11

    or pepper

12. 12

    if necessary.