A delicious and flavorful salad. Perfect for a warm, sunny day!!

This simple salad is hearty enough to stand on its own for a no-cook dinner and if you have any leftovers, simply pack them for work the next day. A marinated dish such as this often tastes even better once the flavors have had time to meld. For a more classic lunch salad, try it served over a bed of lettuce and drizzled with a bit of extra lemon juice.
MMM!! I can taste Summer already!!

Ingredients:

• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 tsp ground cumin
• ¼ tsp each sea salt and fresh ground black pepper
• Pinch ground cayenne pepper
• 3 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed
• 1 large carrot, peeled and julienned
• 3 green onions, thinly sliced
• 2 plum tomatoes, diced
• 1 red bell pepper. diced
• ¼ each chopped fresh cilantro and mint
• 1/3 cup crumbled low-fat feta cheese

Instructions:

ONE: In a small bowl, whisk together oil, lemon juice, cumin, salt, pepper and cayenne; set aside.

TWO: In a large bowl, combine chickpeas, carrots, onions , tomatoes, red pepper, cilantro, mint and feta.

THREE: Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

**Nutrients Per 1-Cup Serving: Calories: 254, Total Fat: 9g, Sodium 203mg, Total Carbohydrates: 34g, Sugars 7g, Protein: 10g, Fiber: 8g