This salad is a great "meal" salad as it's substantial enough to eat on its own. It also keeps really well as it doesn't contain any "wilty" leaves, so make a big batch for dinner and take the leftovers to work for lunch the next day!
1 can cooked chickpeas OR 1 1/2 cups dried chickpeas soaked overnight and cooked for 1 hour)*
1 red capsicum (red bell pepper)
1 green capsicum (green bell pepper)
1 red onion
8 egg tomatoes (or 1 punnet cherry tomatoes)
2 lebanese cucumbers
1 bunch mint
Juice of one lemon
2 tablespoons olive oil
Salt and pepper to taste
Remove mint leaves from stems. Discard stems and finely chop mint leaves.
Chop the red and green capsicum, red onion, tomatoes and cucumbers into cubes of roughly equal size.
Place canned or cooked chickpeas, and all salad ingredients into a large bowl.
Add in the dressing ingredients and toss well to combine.
Serve and enjoy!
* You can use white beans, black beans or any beans you prefer instead of chickpeas.