Rainbow Chickpea Salad

This salad is definitely more filling than the Orange Salad and can easily become your perfect lunch if you add some couscous or quinoa to the mix.

It has a bit of a mediterranean vibe to it, so if you like cheese you can crumble some feta or other salty cheese on top to make it even better.

For me the best thing you can, is just leave it in the fridge overnight and eat it on it's second day.

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Recipe is for 6-8 portions.

Ingredients :

SALAD

1 can of chickpeas

1 small jar of black olives (250-350 g)

200 g of cherry tomatoes

1/2 of a cucumber

1/2 of a red onion

handful of chopped fresh parsley

DRESSING

5 tbsp olive oil

1 tsp fine sea salt

1 tsp ground black pepper

juice from 1/2 of a lemon

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Method :

1. Wash the cucumber and cut it in a fine dice. Wash tomatoes and slice them in half. Peel and cut onion in a fine dice. Wash and chop the parsley. Place it all in a big salad bowl.

2. Drain the liquid from olives. Drain the liquid from chickpeas and rinse them with cold water. Add them to the bowl.

3. Now it's time for the dressing, pour olive oil and lemon juice to a small container, add salt and pepper. Mix it all well and pour over the salad.

Enjoy!