Easy Chickpea Salad with Herbs

This is the salad that plays on repeat in my house. Heaps of fresh herbs, juicy tomatoes, cucumbers, crunchy toasted chickpeas and a cumin-laced lemon vinaigrette.

Serves 2

Ingredients

3 cups of chickpeas (1 cup of dried chickpeas cooked or use 2 15-oz. cans, rinsed)

1 tbsp olive oil for toasting the chickpeas

1 large cucumber, diced

2 large tomatoes, chopped

Fresh parsley, chopped (as needed)

Fresh mint, chopped (as needed)

Fresh dill, chopped (as needed)

Fresh cilantro, chopped (as needed)

1 tsp ground cumin

Salt, to taste

Black pepper, to taste

3 tbsp extra virgin olive oil

3 Tbsp fresh lemon juice

Roasted almonds, as needed

Directions

In a large cast iron skillet, cook the beans over medium heat in oil, until they are crispy, about 15 minutes. Make sure you stir them constantly. Set them aside, sprinkle some salt and mix well and let cool.

In a large bowl, mix together cucumber, tomatoes, the toasted chickpeas, parsley, dill, cilantro, mint, and ground cumin

Season to taste with salt and pepper

Add olive oil, lemon juice, and toss to coat.

Stir in the roasted almonds

Serve or cover and chill up to a day.

Enjoy!

*Feel free to swap any ingredients for whatever you have on hand.

*You can add some grains to the salad like cooked quinoa, bulgur or pearl couscous for a hearty meal