Lebanese Chickpea Salad

Ingredients:

1½ cups canned or cooked chickpeas
1 tablespoon chickpea water (aquafaba), i.e. water from cooking chickpeas or liquid from can of chickpeas
1½ small tomatoes, finely chopped
1/2 small onion, finely chopped
1 handful flat-leaf parsley, chopped
10 mint leaves, chopped

For the salad dressing:
1 small garlic clove, minced
1/2 teaspoon cumin (or to taste)
1½ tablespoons extra virgin olive oil
1 small lemon, juiced (to taste)
1½ teaspoon salt (to taste)
1¼ teaspoon black pepper (to taste)

Directions:

1. For a warm chickpea salad, place chickpeas, aquafaba (chickpea liquid), cumin, garlic, salt, and black pepper in a saucepan over medium heat. Heat for a couple of minutes, then remove from heat. If you want a cold chickpea salad, skip this step.
2. In a large bowl, carefully combine the chickpeas, chopped tomato and onion, and chopped herbs.
3. In a small bowl, whisk together all the dressing ingredients (if you reheated the chickpeas, whisk together only the lemon juice and olive oil). Drizzle the dressing over the salad and toss gently to coat. Taste and add more salt and pepper if needed. Sprinkle with extra cumin before serving.

Yield: 2 servings
Recipe: plantbasedfolk.com