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- 400 g canned chickpeas, drained
- 1 cherry tomato basket cut in half
- 1/2 small onion finely chopped
- 1/3 cup finely chopped fresh flat-leaf parsley tightly packed
- 1 tablespoon of lemon juice
- 1 tablespoon of extra virgin olive oil
- 1 pinch of salt and pepper
Mix all ingredients together in a mixing bowl.
This salad can be prepared an hour or two in advance for flavors to develop.