Easy Garbanzo Bean Salad

By CJKK

Ingredients

• 3 3 3 lemons
• 3 3 3 lemons
• 3 3 3 lemons
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons olive oil
• 1 1 1 tablespoon minced garlic
• 1 1 1 tablespoon minced garlic
• 1 1 1 tablespoon minced garlic
• 1 1 1 cucumber, chopped small
• 1 1 1 cucumber, chopped small
• 1 1 1 cucumber, chopped small
• 1/2 1/2 1/2 red onion, chopped small
• 1/2 1/2 1/2 red onion, chopped small
• 1/2 1/2 1/2 red onion, chopped small
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
• 1 1 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
• 1 1 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
• to and pepper, to taste
• to and pepper, to taste
• to and pepper, to taste
• 2 2 to tablespoons chopped fresh parsley (or more, to taste)
• 2 2 to tablespoons chopped fresh parsley (or more, to taste)
• 2 2 to tablespoons chopped fresh parsley (or more, to taste)

Preparation

Step 1

1 Squeeze the juice of three lemons into your serving bowl. Add olive oil and minced garlic.
2 Add cucumber, red onion, cherry tomatoes and chick peas to bowl and stir to combine. Season with salt and pepper to taste.
3 Sprinkle parsley on top to garnish. Refrigerate for one hour prior to serving.