Chickpea Salad

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon cumin

Instructions

1. 1

   Prepare the Ingredients: Start by draining and rinsing the chickpeas thoroughly under cold water. Chop the cherry tomatoes, cucumber, red bell pepper, and red onion into small, bite-sized pieces. Finely chop the fresh parsley and set all the ingredients aside for mixing.

2. 2

   Mix the Vegetables: In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion. Stir gently to ensure that the vegetables are evenly distributed throughout the chickpeas.

3. 3

   Prepare the Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, salt, and pepper. Adjust the seasoning according to your taste preferences, ensuring a balance of flavors.

4. 4

   Combine Salad and Dressing: Pour the dressing over the chickpea and vegetable mixture. Toss everything together gently until the chickpeas and vegetables are well coated with the dressing.

5. 5

   Add Feta and Parsley: Sprinkle the crumbled feta cheese and chopped parsley over the salad. Use a spatula to fold these ingredients into the salad without breaking the feta.

6. 6

   Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve the salad cold as a refreshing main dish or a side.