Chickpea Salad

The Chickpea Fiesta Salad is fresh and fun. You need two cans of chickpeas, rinsed and drained. Add one cup of cherry tomatoes, halved. Next, chop one cucumber and half a red onion. Dice one red bell pepper and add one cup of corn. Finally, toss in a quarter cup of chopped parsley.

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Ingredients

2 cans (15 oz each) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 red bell pepper, diced

1 cup corn (fresh or frozen)

1/4 cup fresh parsley, chopped

1/4 cup crumbled feta cheese (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions

In a large mixing bowl, combine the rinsed and drained chickpeas with cherry tomatoes, cucumber, red onion, red bell pepper, corn, and parsley.

In a separate small bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and pepper until well blended.

Pour the dressing over the chickpea mixture and gently toss until everything is evenly coated.

If using, sprinkle crumbled feta cheese on top and mix lightly.

Let the salad sit for at least 15 minutes to allow the flavors to meld together before serving.

Prep Time: 15 min | Total Time: 30 min | Servings: 4-6

- Presentation Tips: Serve the salad in a large glass bowl to showcase the colorful ingredients, and garnish with additional parsley and feta cheese on top for an appealing finish.