Shirazi Salad with Chickpeas

• Vegan
• Gluten free

• Produce

  • 2 cups Chickpeas, cooked or canned
  • 10 Mint, fresh leaves
  • 5 Persian cucumbers
  • 1/2 Red onion, medium
  • 4 Roma tomatoes

• Condiments

  • 1/3 cup Lemon or lime juice, fresh

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 1 pinch Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on keviniscooking.com

Description

Directions

• Dice the tomato, cucumber and onion in small pieces. (See Note 3)
• In a bowl mix the chopped vegetables with chickpeas. Set Aside.
• Whisk together the citrus juice, olive oil, mint, kosher salt and fresh cracked black pepper.
• Pour dressing over vegetables and toss to coat thoroughly.
• Refrigerate and allow to marinate for 30 minutes and serve. (See Note 4)

Nutrition