Ingredients

• Two 15 oz cans of chickpeas, drained and rinsed

• 2 mini cucumbers, diced

• 1 large tomato, diced

• 2 small sweet peppers, diced

• 1/2 a red onion, diced (optional: let sit in cold water 10 minutes to make less harsh)

• 1/4 cup parsley, chopped

• 1/2 cup cilantro, chopped

• 2 Tbsp chives, chopped

  Dressing

• 1/4 cup olive oil

• 2 cloves garlic, minced

• 1 tsp dijon

• 1/2 Tbsp oregano

• 2 Tbsp lemon juice

• 1/2 Tbsp lemon zest

• Salt and pepper to taste

Directions

1. Combine the chickpeas, tomato, cucumber, peppers, onion, parsley, and cilantro in a large bowl.

2. In a jar with a lid, combine the dressing ingredients. Shake to combine.

3. Pour dressing over chickpea salad and toss. Either serve immediately or make up to 2 days in advance (if making in advance, keep tomatoes whole)