1 can of chickpeas ( garbanzo beans )
2 small tomatoes
3 small persian cucumbers
1/3 of onion
fresh cilantro
fresh mint
fresh juice of one large lemon
olive oil
salt & pepper
1. Slice the tomatoes, chop the onions, peel and chop the cucmbers, combine in a large bowl.
2. drizzle olive oil & add the lemon juice.
3. Add cilantro and chop mint leaves.
4. Keep refrigerated until serving.
5. Add salt & pepper before serving.
Do not add the salt until the last minute so the cucumbers can stay crunchy.
| Yield: | 4 servings | ||||||
| Prep Time: | 0 hr 10 mins | ||||||
| Cook Time: | 0 hr 0 mins | ||||||
| Ready In: | 0 hr 0 mins | ||||||
| Category: | Salads | ||||||
| Main Ingredient: | Vegetables | ||||||
| Cooking Method: | No Cook |
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| Nationality: | Lebanon | ||||||
| Special Diet: | Egg Free | High Fiber | Kid Pleaser | Low Calories | Low Carb | Low Fat | Vegetarian |
| Recipe Tags: | Lebanese salad. middle Eastern salad | rustic salad | |||||
