Lemon Chickpea Salad

Serves 6

2 15-oz. cans chickpeas, drained and lightly rinsed
½ c. extra virgin olive oil
2 tsp. sea salt
¼ cup fresh squeezed lemon juice
1 tsp. fresh ground black pepper
1 c. parsley or baby spinach leaves, washed, dried and minced finely

- Put the drained chickpeas into a large mixing bowl.
- Add the remaining ingredients into the mixing bowl with the chickpeas and stir well with a wooden spoon to combine.
- Allow the flavors to marry by marinating in the refrigerator for at least an hour
- Remove from the refrigerator and stir well before serving.

Serve cold or at room temperature.

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