2 cans (540 ml each) chickpeas, drained and rinsed
2 cans (400 ml each) palm hearts, drained and chopped
1 red pepper, cored and chopped
1 yellow pepper, cored and chopped
4 green onions, chopped
1 bunch fresh parsley leaves, chopped
1 bunch fresh mint leaves, chopped
In a large serving bowl, combine the; chickpeas, palm heats, red pepper, and yellow pepper. Pour the dressing over top and stir to combine. Fold in the green onions, parsley and mint.
Dressing
¼ cup olive oil
the juice of one large lemon
1 tsp cumin
½ tsp sea salt
¼ tsp black pepper
Whisk together all of dressing ingredients in a small glass bowl. Pour over salad.
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