10-Minute Vegan Chickpea Salad (Garbanzo Beans)

thepeskyvegan.com

Chef Em Flores

½ red onion, finely diced

2 garlic cloves, minced

3 tablespoons lemon juice

2x 14 oz (400 g) tins chickpeas, drained and rinsed

½ large cucumber, diced

1 red pepper, deseeded and diced

½ cup (100 g) pitted black olives, halved

1 cup (150 g) cherry tomatoes, halved

2 tablespoons pumpkin seeds (optional)

Small handful fresh parsley, chopped (leaves and stems)

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

Directions at thepeskyvegan.com

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