- 2 cups cooked chickpeas
- Juice of 1 lemon
- ½ cup chopped parsley
- ⅓ cup chopped mint
- ½ cup chopped tomatoes
- Unrefined salt and pepper to taste
Roughly chop the cooked chickpeas (you may pulse them carefully in a food processor) and toss with the remaining ingredients.
Serves 2 – 4
Add boiled potatoes or/and finely chopped onions.