- 2 15-oz cans chickpeas
- 3 red bell peppers, finely diced
- 1 cup cilantro, chopped (about 1 bunch)
- 1 cup flat-leaf parsley, chopped (about ½ bunch)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Juice of 1 lemon
- Dash sea salt and freshly ground pepper
- Rinse chickpeas thoroughly to remove excess sodium.
- Toss together all ingredients in a large mixing bowl.
- Chill for at least 2 hours in the fridge to allow flavors to meld.
By Elizabeth Brown