Zesty Lemon Chickpeas

Photo by Janet Malowany

This particular recipe is one of my favorites, because it's SUPER easy to make, quick, and delicious! I have a few coaching clients who tell me they rely on this dish for a yummy, healthy staple that they don't get tired of. I hope you enjoy too! : )

Zesty Lemon Chickpeas
Recipe from my 100 Vegan Entrees e-book

One 15 oz. can chickpeas (garbanzo beans), drained (1½ cups cooked chickpeas) 
¼ cup finely chopped parsley
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1 teaspoon EACH: Dijon mustard and minced lemon zest
¼ teaspoon EACH: sea salt and black pepper
2 large cloves garlic, minced or pressed

In a large bowl, toss all of the ingredients. Gently stir well until thoroughly combined. Serve cold or at room temperature. 

Serves 2/GF/SF/Green (according to the nutrition guidelines in my books)