LEBANESE CHOPPED SALAD WITH CHICKPEAS
A fun twist on tabbouleh, this Lebanese chopped salad with chickpeas is bursting with fresh flavors and packed with protein.
- 1 can chickpeas – drained and rinsed
- 2 roma tomatoes – diced
- ½ cup diced cucumber
- ½ cup diced red pepper
- ½ cup diced red onion
- ¼ cup minced parsley
- ¼ cup lemon juice
- 1 tablespoons olive oil
- 1 tablespoon dried mintor 2 tablespoons fresh mint
- 1 tablespoon za’atar
- 1 garlic clove – grated
- ½ teaspoon salt
- ¼ teaspoon pepper
- Place all ingredients in a large bowl and toss well to combine.
- Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.