Lemon Chickpea Salad.

I used to eat soup every day for lunch but with summer here I wanted to switch to some cold salads that could be made with a few simple + natural ingredients. This chickpea salad concoction I created makes a few servings and takes two seconds to make, so it is perfect for the girl on the go, the mom on the run or the lazy cook {that’s me!}.

In a medium bowl, whisk together olive oil, lemon juice, crushed red pepper and parsley. Toss in the can of chickpeas {make sure to drain them first}, cover the salad and allow it to marinate overnight in the fridge for the best taste. Enjoy for lunch the next day!


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