Lemon Olive Oil Chickpea Salad
This nutrient-dense salad makes a perfect light lunch when served over salad greens!
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Cooking tools:
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Microplane
- Serving bowl
- Spoon
- Peeler
- Whisk
- Salad spinner
- Pepper mill
- Refrigerator
Ingredients
- 6 cups cooked chickpeas
- 1 medium cucumbers diced
- 3 carrots diced
- ½ cups diced red onions
- ½ cups chopped parsley
- 2 tablespoons chopped fresh oregano
- ¼ cups extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon sea salt
- freshly ground black pepper
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