Chick Pea Salad

• 2 (15 oz.) cans chickpeas (also called garbanzo beans)
• 1/4 cup finely chopped red onion (you could also use shallots)
• a few tablespoons minced parsley
• juice of 2 lemons
• 2-3 Tbsp. extra virgin olive oil
• 1-2 tsp. Dijon mustard
• 1 garlic clove, finely minced
• salt (to taste)
• fresh ground black pepper

1. Instructions:
2. Drain and rinse chickpeas. Place the chickpeas and onion in a large bowl. Whisk the parsley, lemon juice, olive oil, mustard, and garlic together in a small bowl. Pour over the chickpeas and onion. Toss to coat. Taste and season well with salt and black pepper. Serve at room temperature or slightly chilled.
3. You can also serve it over salad greens.
4. Add-ins and substitutions:
5. chopped tomato
6. chopped red pepper
7. sliced green onions (in place of red onion)
8. cilantro, dill, or other fresh herbs (in place of or in addition to parsley)

chickpeas , red onion, parsley, lemons, extra virgin olive oil, dijon mustard, garlic, salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/chick-pea-salad-51779091 (may not work)