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Recipe video15-Minute Chickpea Salad Bowl
Method
Pat the chickpeas dry and toss with the cumin and a pinch of salt.
Chop the cucumber, tomatoes and onion and add them to a large bowl.
Whisk the olive oil and lemon juice with salt and pepper.
Add the chickpeas and dressing to the vegetables, toss, then top with feta and parsley.
Shabul's tip: It keeps well for 2 days in the fridge, so make double for tomorrow's lunch box.
