Mexican Chickpea Salad

Ingredients

• 2 - 2.5 cups chickpeas (cooked)
• 15 cherry tomatoes
• 7-10 sprigs of parsley
• 1/4 red onion
• 1/2 cucumber
• 200g panela cheese

Dressing

• 1/2 cup olive oil
• 1 Tbsp red chili pepper flakes
• 1 orange
• Salt & pepper to taste

Directions

• Dice cucumber & red onion, cut cherry tomatoes into quarters, mince the parsley, and cube the cheese.
• Combine olive oil, chili flakes, juice of orange, salt & pepper in a bowl. Whip with a whisk.
• Mix in a large bowl