In the Kitchen

Chickpeas Salad

 INGREDIENTS

  • 2 1/4 cups diced cucumbers, partially peeled

  • 1 cup diced, seeded tomato

  • 1/4 cup diced red onion

  • 2 tablespoons fresh lemon juice

  • 1/2 tablespoon minced fresh parsley

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon kosher salt and pepper, to taste

  • 15 ounce can chickpeas, rinsed and drained

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