Chickpea SaladMakes 2 to 4 servings
1 (16-ounce) can garbanzo beans
1 small red onion, finely chopped
2 teaspoons minced fresh parsley and dill
1/4 cup olive oil
Juice of 1-1/2 fresh lemons
1/4 teaspoon salt
Drain chickpeas and rinse them in cold water. Rinse again. Put chickpeas in medium bowl with onion, parsley and dill.
In small bowl, whisk oil, lemon juice and salt until creamy. Pour over chickpeas. Mix thoroughly. Serve at room temperature.
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