Calories: 383 (per serving, assuming 4 servings)
2 cans (15 oz each) chickpeas, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, diced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large mixing bowl, combine the chickpeas, red bell pepper, yellow bell pepper, red onion, parsley, and mint.
In a separate small bowl, whisk together the olive oil, lemon juice, garlic, cumin, salt, and black pepper.
Pour the dressing over the chickpea mixture and toss to coat.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.
Serve cold, garnished with additional chopped parsley and mint if desired.
Note: Macros may vary depending on the brand of ingredients used and the serving size.