Moroccan Chickpea Salad

– 2 cans (15 ounces each) chickpeas, drained and rinsed – 1 cucumber, diced – 1 red bell pepper, diced – 1/2 red onion, finely chopped – 1/4 cup chopped fresh parsley – 1/4 cup chopped fresh cilantro

– 1/4 cup chopped fresh mint – 1/4 cup crumbled feta cheese (optional) – Juice of 1 lemon – 2 tablespoons extra-virgin olive oil – 1 teaspoon ground cumin – 1/2 teaspoon ground coriander – 1/2 teaspoon smoked paprika

In a large mixing bowl, combine the chickpeas, diced cucumber, diced bell pepper, chopped red onion, chopped parsley, chopped cilantro, and chopped mint.

In a small bowl, whisk together the lemon juice, olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper.

Pour the dressing over the chickpea mixture and toss until well combined.  If using, sprinkle crumbled feta cheese over the salad and gently toss to incorporate.

Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.  Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled or at room temperature, garnished with additional fresh herbs if desired.

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