Lemon, herb and chickpea salad

Ingredients

serves 3

• 1 400g can chickpeas, drained and rinsed
• 200g cherry tomatoes, quartered
• ½ medium cucumber, diced
• ¼ red onion, finely chopped
• Large handful fresh parsley, chopped
• Small handful fresh mint, chopped
• Zest and juice of 1 lemon
• 2 tbsp extra virgin olive oil
• ½ tsp sea salt, to taste
• Ground black pepper, to taste

Directions

1. Place the onion in a bowl of water and let sit for 5 minutes, then drain.

1. In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, parsley and mint.
2. In a small measuring jug, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
3. Pour the dressing over the salad and gently toss together.