Mediterranean Chickpea Salad
7.75-oz can chickpeas
1 tbs lemon juice
1-1/2 tbs extra virgin olive oil
1/4 tsp cumin
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
1/4 cup chopped red bell pepper
3 tbs chopped celery
1 scallion, chopped
1 small tomato, seeded and chopped
1 tsp minced fresh mint
1 tbs minced fresh parsley

Drain and rinse the chickpeas. Place them in a small saucepan and cover with water. Bring to a bare simmer and cook for 4 or 5 minutes.

While the chickpeas are simmering, whisk together the lemon juice, oil, cumin, salt and pepper.
Drain the chickpeas and place in a medium sized bowl. Pour the dressing over them and toss gently. Let cool to room temperature.When cool, add the chopped vegetables and herbs. Toss gently and adjust seasoning.