Lemony Chickpea + Olive Chopped Salad
INGREDIENTS:
2 x 14.5oz cans chickpeas, drained and rinsed well
1 cup green pitted olives, sliced
1 cup black or kalamata pitted olives
3 celery ribs, diced small
1 large red bell pepper, seeded and diced
4 green onions, sliced
1 bunch of fresh parsley, chopped
1 Tbsp extra virgin olive oil
1 fresh lemon, zest, and juice of
sea salt and ground black pepper, to taste
INSTRUCTIONS:
1.Place your prepared chickpeas into a large salad bowl.
2.Add in the olives. Dice the celery, bell pepper, onions, and parsley; add them all into your salad bowl.
3.Drizzle with the olive oil, and gently stir in your fresh lemon zest and juice.
4.Season with sea salt and pepper to taste.
5.This salad stays well for up to 4 days in the fridge in a sealed container.
6.It’s great to enjoy immediately, but if you have the time this salad gets better tasting after a few hours in the fridge because the flavors have time to meld together.
7.Toss to combine and enjoy!
