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Begin by draining and rinsing the chickpeas if you're using canned ones. If using cooked chickpeas, make sure they are fully cooled before using.
Chop the cucumber, red bell pepper, tomato, and onion into bite-sized pieces.
Grate the carrot using a fine grater.
In a large mixing bowl, combine the chickpeas, chopped vegetables, grated carrot, and chopped parsley or cilantro.
Toss everything gently to combine. You can drizzle a little olive oil and lemon juice if you'd like a light dressing.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
Serving and storage tips:
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