No-cook chickpea salad

• Jerry Sargeant
• September 9, 2019

INGREDIENTS:

This recipe makes 6 Servings

• 400g can chickpeas, drained and rinsed
• Small pack coriander, roughly chopped
• Small pack parsley, roughly chopped
• 1 red onion, thinly sliced
• 2 large tomatoes, chopped
• 2 tbsp olive oil
• 2 tbsp harissa
• 1 lemon, juiced

METHOD:

• Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.)