Zesty Lemon-Garlic Chickpea Salad

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 1 ripe avocado, diced (optional for creaminess)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• A pinch of red chili flakes (optional, for heat)

Instructions:

1. Prepare the Vegetables:
   In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion. Add in the chopped parsley and cilantro for a fresh, herby flavor. If you're using avocado, gently fold it in at the end to avoid mashing.
2. Make the Dressing:
   In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, and ground cumin. Season with salt, black pepper, and red chili flakes if you like a bit of heat.
3. Toss the Salad:
   Pour the dressing over the chickpea mixture and toss gently to combine, ensuring everything is evenly coated with the zesty, garlicky goodness.
4. Let it Marinate:
   For the best flavor, let the salad sit in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld beautifully.
5. Serve and Enjoy:
   Serve chilled or at room temperature. This salad pairs perfectly with warm pita bread or as a hearty side dish.

Tips:

• Add some roasted sunflower seeds or pumpkin seeds for extra crunch.
• For a tangy twist, sprinkle a bit of feta-style vegan cheese on top.
• Store leftovers in an airtight container in the fridge for up to 2 days.