Fresh Parsley Chickpea Salad

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1 (15oz) can garbanzo beans, drained and rinsed

1 cup parsley, finely chopped (measure before chopping)

1 large cucumber, diced

Optional: 1/3 cup diced red onion

Optional: 1/4 cup unsweetened dried cranberries

Optional: 1/2 Tbsp chopped fresh dill

2 Tbsp olive oil

1 Tbsp red wine vinegar

1/2 lemon, juiced

1/2 tsp dried oregano

2 garlic cloves, minced

Lots of freshly ground black pepper (8-10 grinds)

Several grinds of salt, to taste

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Combine all ingredients together in a bowl, toss in the vinaigrette, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days. Toss again before serving each time to re-incorporate the vinaigrette.
Please leave feedback and your review if you made this recipe, this helps me tremendously!

As a side for your main meals. It pairs great with chicken, salmon, sandwiches, burgers, and more.
Use it as a topping for nourish bowls.
Use it as an easy topping for your salads throughout the week. Just put a bed of lettuce in a bowl and add the Fresh Parsley Chickpea Salad and any other toppings such as red onion and you’re set!
Use it as an easy filling for wraps.
Eat it as a nourishing and filling snack.

Find it online: https://homecookedliving.com/fresh-parsley-chickpea-salad/