- 1½ cup chickpeas (cooked) or 1 cup dried
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- ¼ cup sun-dried tomatoes, chopped
- ½ red onion, diced
- 1 small garlic clove, minced
- 1 green onion, finely chopped
- ½ cucumber, seeds removed and diced (approximately 1 cup)
- zest from one lemon
- salt, to taste
- ⅛ cup extra virgin olive oil, plus more to your liking
- juice of one lemon
If using fresh chickpeas, soak overnight. Once they have enlarged, boil the chickpeas for about 1-½ hours or until soft, but not broken. If using canned chickpeas, just pour out the liquid that comes with them.
Add the fresh ingredients, but not the oil or lemon juice until ready to serve.
Toss and enjoy!
Beans are inexpensive in a can, but they can be even more economical when purchased dry and soaked overnight. They plump up when soaked and can nicely surprise you with how much more you get when cooked. One cup of chickpeas will yield about one and a half cup cooked beans.