Mediterranean Chickpea Salad

 

1

can (15 oz) chickpeas, rinsed and drained

3

plum tomatoes, chopped

2

roasted red peppers, chopped

1/2

small red onion, quartered and thinly sliced

1/2

cucumber, peeled, halved, seeded, and chopped

2

tablespoons chopped parsley

2

cloves garlic

3

tablespoons lemon juice

1 1/2

teaspoons extra-virgin olive oil

1 1/2

teaspoons flaxseed oil

1/4

teaspoon salt

• 1 In a large bowl, combine the chickpeas, tomatoes, peppers, onion, cucumber, parsley, garlic, lemon juice, olive oil, flaxseed oil, and salt. Toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.