Celery and Chickpea Salad with Lemon-Mint Dressing

Ingredients

• 200g, finely chopped celery
• 400g, rinsed and drained cooked chickpeas
• 1 medium, diced cucumber
• 1 medium, diced bell pepper
• 1 small bunch, chopped fresh mint
• 3 tbsp lemon juice
• 1 tsp zest of 1 lemon
• 1/2 tsp ground cumin
• to taste black pepper
• 1 small bunch, chopped fresh parsley

Steps

1. 1. In a large bowl, combine the chopped celery, cooked chickpeas, diced cucumber, and diced bell pepper.
2. 2. In a small bowl, whisk together the lemon juice, lemon zest, ground cumin, and black pepper.
3. 3. Pour the dressing over the salad mixture and toss to combine.
4. 4. Add the chopped mint and parsley, then gently mix until evenly distributed.
5. 5. Serve immediately or chill in the refrigerator for 30 minutes for the flavours to meld.

Notes

• This salad is refreshing and packed with protein from the chickpeas. It's great for meal prep as it stays well for a couple of days.

Substitutions

• Cucumber can be substituted with diced zucchini if desired.