Ingredients:

• 1 cup of chickpeas

• 1 medium red onion chopped finely

• 4-5 large juicy tomatoes diced

• 6 Lettuce leaves

• 1 tablespoon extra virgin olive oil omit to make oil-free

• 1 large lemon zest & juice

• salt & black pepper to taste

Instructions:

1. Cook the chickpeas, but do not overcook.

2. Add the chickpeas, onion and tomato to a large bowl.

3. Drizzle over the olive oil and lemon juice and sprinkle over the zest then stir well so everything is coated. Season well with salt and black pepper to taste. Be generous. It really brings out the flavors.

4. Add the cilantro leaves and stir again.

5. Leave to sit for about 10 minutes to allow the flavors to mingle.

6. Stir well before serving.

7. Enjoy!

Recipe Notes:

This salad is best on the day it is made but leftovers can be stored in the fridge and are ok for up 2 days after. The cilantro leaves go a bit limp after the first day but it's still perfectly edible.

Stir well before serving.