Chickpea Salad

Ingredients

• 13 1/2 cups cooked chickpeas (from 1 1/2 cups dried, organic)
• 21 large cucumber, diced
• 32 cups cherry tomatoes, halved
• 41/2 cup fresh parsley, chopped
• 51/4 cup red onion, finely diced
• 63 tbsp olive oil
• 72 tbsp fresh lemon juice
• 81 tsp ground cumin
• 91/2 tsp sea salt
• 101/4 tsp black pepper

Instructions

1. 1

   Drain and rinse the chickpeas thoroughly in a colander.

2. 2

   Dice the cucumber and tomatoes into small, uniform pieces.

3. 3

   Chop fresh parsley and mix with the chickpeas, cucumber, and tomatoes.

4. 4

   Whisk together the lemon dressing and pour over the salad.

5. 5

   Gently toss all ingredients until well combined.

6. 6

   Chill for 15-20 minutes before serving to let flavors meld together.