Chickpea and Parsley Salad

Ingredients

• 2 cans (400 g / 14 oz each) chickpeas, rinsed
• 1 cucumber and 2 tomatoes, diced
• ½ red onion, chopped
• A big bunch of parsley, chopped
• Juice of 2 lemons
• 1 tsp ground cumin
• Salt and pepper

Method

1. Combine the chickpeas and vegetables.
2. Whisk the lemon, cumin, salt and pepper.
3. Toss everything with the parsley.
4. Let it sit 10 minutes before serving.

Tip. Fast, filling and ready in ten minutes from a can.