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