Chickpea Salad (Salatat Hummus)
Makes a fine lunch filled with protein, color and crunch!
Ingredients
- 1 can chickepeas rinsed and drained
- 1 red bell pepper
- 1 jalapeno optional, seeds and veins removed
- 2 persian cucumbers
- ΒΌ red onion
- handful of parsley flat leaf or curly
- handful cilantro
- 8-10 fresh mint leaves
- juice from 1 lemon
- 1 teaspoon sumac
- 3-4 tablespoons olive oil
- salt to taste
Instructions
- Chop all vegetables to about the size of the chickpeas and chop the herbs finely
- Add all ingredients into a bowl and mix thoroughly. Let sit in the fridge at least 10-15 minutes before enjoying as a lunch, a side or a snack!