Moroccan Chickpea Salad - The Garden Kitchen

Ingredients

• 2-14 ounce cans chickpeas, rinsed and drained
• 1 red onion, sliced with the grain
• 4 fresh garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1½ teaspoons paprika
• 3 tablespoons olive oil
• juice of 1 lemon
• sea salt and pepper, to taste
• ¼ cup fresh flat-leaf parsley leaves, chopped, save some uncut to garnish
• ¼ cup fresh cilantro leaves, chopped, save some uncut to garnish
• 4 ounces firm goat cheese or feta cheese, crumbled (optional)
• 8 slices toasted whole wheat bread