Lemon Chickpea Salad

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Lemon Chickpea Salad

 

2 15-oz. cans chickpeas, drained and lightly rinsed

1/2 c. extra virgin olive oil

2 tsps. sea salt

1/4 cup fresh squeezed lemon juice

1 tsp. fresh ground black pepper

1 c. parsley or baby spinach leaves, washed, dried and minced finely

 

Put the drained chickpeas into a large mixing bowl.

Add the remaining ingredients into the mixing bowl with the chickpeas and stir

well with a wooden spoon to combine.

Allow the flavors to marry by marinating in the refrigerator for at least an

hour.

Remove from the refrigerator and stir well before serving.

Serve cold or at room temperature.

Makes 6 servings.