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