Mediterranean chickpea salad

You'll need

• 2 x 400 g tins chickpeas, drained
• 1 cucumber, diced
• 200 g cherry tomatoes, halved
• 1/2 red onion, finely chopped
• Small bunch parsley, chopped
• 1 lemon, juiced
• Sea salt and black pepper
• 5 tbsp LYMANORA extra virgin olive oil

Method

1. 1

   Combine the chickpeas, cucumber, tomatoes, onion and parsley in a large bowl.

2. 2

   Whisk the lemon juice and olive oil with salt and pepper.

3. 3

   Pour the dressing over the salad and toss well.

4. 4

   Rest for 10 minutes before serving so the chickpeas take on the dressing.