19 oz can chickpeas, drained and rinsed
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 teaspoon cumin
1/2 small red onion, sliced thinly
1 stalk of celery, chopped
Parsley or cilantro, roughly chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1. Combine cumin and lemon juice in a large bowl. Slowly whisk in olive oil.
2. Add drained chickpeas and chopped onion, celery and herbs to the bowl. Season with salt and pepper. Toss well to coat evenly.
3. Salad can be served immediately, or for best results let sit for at least 2 hours, tossing again before serving. Salad will keep for three days.