Chickpea & Vegetable Salad

Ingredients

15 ounces garbanzo beans (chickpeas), drained and rinsed (BPA free can and organic)
1 medium red onion, diced
8 ounces of organic grape tomatoes, chopped in half
1 organic red pepper, chopped into 1 inch pieces
4 ounces of chopped, organic flat leaf parsley
1/2 teaspoon sea slat
1/2 teaspoon organic ground cumin
1/2 teaspoon of organic ground turmeric (powdered is fine)
2 cloves organic garlic, minced
4 tablespoons of good quality olive oil
2 tablespoons fresh lemon juice, organic
2 teaspoons coconut vinegar
Cracked black pepper, to taste

Directions

In a large bowl, add chickpeas, onion, tomatoes, and red pepper. Toss. Next, in a small bowl add oil, vinegar, lemon juice, salt, pepper, cumin, turmeric, garlic, and whisk vigorously for 1 minute. Pour mixture over chickpeas and toss to coat evenly. Lastly, sprinkle parsley over everything and mix. Serve in small bowls.

Makes 4 servings.