Chickpea, Cucumber and Sundried Tomato Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
 
Ingredients
  • 2 19 ounce cans of chickpeas, rinsed and drained
  • 1 English cucumber, seeds removed and diced
  • ½ cup parsley, chopped
  • ½ cup oil packed sundried tomatoes, drained and chopped
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, minced
  • ⅓ cup olive oil
  • ½ teaspoon ground cumin
  • Salt and pepper
Instructions
  1. In a large bowl, make the dressing by combining the lemon juice, garlic, olive oil, cumin and a dash of salt and pepper. Whisk the ingredients together.
  2. Add the remaining ingredients and mix well. Serve immediately or refrigerate for up to 2 days.
Recipe by Swine + Wine at https://www.swineandwine.ca/chickpea-cucumber-and-sundried-tomato-salad/