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.