Simple Mint Chickpea Salad

This recipe is always a hit as a side dish during any event or party–it’s tasty in its fresh simplicity. It uses copious amounts of mint (spearmint or peppermint), which is just as well because they can get invasive if not controlled. I usually make this as part of a mezze platter with cheese and cured meats, but my husband likes it often just by itself as a high protein, vegetarian meal. I use canned chickpeas, and you can add other herbs to it as well.

• 1 can chickpea/garbanzo beans, drained
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 handful fresh peppermint or spearmint, chopped (roughly half to a cup)
• Salt and pepper to taste

1. Wash fresh mint and chop. Rough or fine is up to you.

2. Combine mint, olive oil, lemon juice, and salt and pepper in a bowl. Mix and allow to sit for 5 minutes while you open and drain the beans.

3. Combine garbanzo beans/chickpeas with the mint mixture, toss to coat, and either serve immediately or chill. Mint may discolor if left for too long but it is still delicious.