Zainab Khanam
– 1 cup boiled chickpeas – 1 cucumber, diced – 1 tomato, diced – 1 small red onion, finely chopped – 2 tbsp olive oil – 1 tbsp lemon juice – Fresh coriander or parsley, chopped – Salt and pepper to taste – Optional: Feta cheese or avocado
In a large bowl, combine the boiled chickpeas, cucumber, tomato, onion, and parsley.
Whisk together olive oil, lemon juice, cumin powder, salt, and pepper in a small bowl.
Pour the dressing over the salad. Toss gently to coat all the ingredients. Serve fresh or chilled.
– Add avocado slices for creaminess. – Sprinkle feta cheese for extra flavor. – Toss in roasted peanuts or seeds for crunch.
Enjoy this salad as a light lunch, side dish, or a healthy snack.