Parsleyed Chickpea Salad
|Canned chickpeas||19 Ounce, drained (1 Can, 540 Milliliter)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Sweet red pepper/Sweet green pepper||1 , diced|
|Finely chopped red onion||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
In salad bowl, combine chick-peas, parsley, red pepper (if using), onion, garlic, oil, lemon juice, and salt and pepper to taste; toss well. Chill for at least 2 hours or overnight to blend flavors.
Taste and adjust seasoning; add more lemon juice if desired. Garnish with cherry tomatoes (if using).