Chickpea and parsley salad

  • 2 400g cans chickpeas (Annalisa brand), rinsed, drained
  • 1 1/2 cups loosely packed fresh continental parsley leaves
  • 1 cup loosely packed fresh mint leaves
  • 1 red onion, halved, thinly sliced
  • 1 carrot, peeled, coarsely grated
  • Salt & freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sumac
  1. Combine the chickpeas, parsley, mint, onion and grated carrot in a large bowl. Season with salt and pepper, and gently toss until well combined.
  2. Use a fork to whisk together the oil and lemon juice in a jug. Taste and season with salt and pepper.
  3. Drizzle the lemon dressing over the chickpea and parsley salad. Gently toss to combine and serve immediately, sprinkled with sumac.

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