Chickpea Salad with Tomato, Cucumber, and Parsley

Ingredients (Serves 2-3):

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large tomato, diced
• 1 medium cucumber, diced
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, minced (optional)
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced tomato, cucumber, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic (if using), salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Adjust seasoning to taste.
5. Chill in the refrigerator for 15-20 minutes before serving for best flavor.

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Enjoy this refreshing and protein-packed salad as a light lunch or side dish!

Would you like variations with added ingredients or a vegan dressing?