This simple salad is a great piar with grilled chicken or vegetables.   

2 15 oz cans chickpeas, drained and rinsed

3 tablespoons fresh lemon juice

3 tablespoons olive oil

1/2 red onion, minced

1 cucumber, peeled, seeded, and chopped

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh mint

Mix all ingredients together.  Serve immediately, or refrigerate for a few hours to overnight to allow the flavors to meld. 

(c) 2007 Jeanette Bradley