Chickpea and Olive Salad

Summary

Ingredients

• 1 can chickpeas
• 1 small cucumber (s)
• 2 tomato (s)
• 1 onion (s), red
• 3 tablespoon parsley, chopped
• 125 g olives, black
• 1 tablespoon lemon juice
• 3 tablespoon olive oil
• 1 clove garlic
• 1 teaspoon honey

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Instructions

1. Drain the chickpeas well. Halve the cucumber lengthways and remove the stones. Then cut into 1 cm thick slices. Finely dice the tomatoes (approx. 1 cm) and finely chop the onion. Put the chickpeas, cucumber, tomatoes, diced onion and olives with the chopped parsley in a bowl.
2. Press the garlic. Make a marinade from olive oil, lemon juice, honey and garlic. This works very well in a lockable glass. All ingredients come in, then close tightly and shake well. Fold the marinade into the remaining ingredients. Let it steep and serve at room temperature.
3. Tip:
4. This salad can be prepared and stored in the refrigerator up to two days before consumption.