Ingredients:

  • 2 1/4 cups diced cucumbers, partially peeled
  • 1 cup diced, seeded tomato
  • 1/4 cup diced red onion
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon minced fresh parsley
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt and pepper, to taste
  • 15 ounce can chickpeas, rinsed and drained

Instructions:

  1. Photo credit: Jesse Larson
  2. 5 PP 0 SP Egg Free Recipes Lunch No Cook Recipes Salad Sides Summer Under $10 Vegan Recipes
  3. posted June 10, 2019 by Gina 56 Comments / Leave a Comment »

Read More