|20 min||0 min||6|
|1/4 cup||Extra virgin olive oil|
|2 tbsp||Lemon juice (fresh)|
|1 clove(s)||Garlic (minced)|
|1/2 tsp||Lemon peel (zest) (finely grated)|
|1/4 tsp||Cumin (ground)|
|1 pinch||Sea Salt|
|1 dash||Black pepper (ground)|
|1 can (15oz)||Chickpeas, canned, drained|
|6 cucumber(s)||Cucumber (mini)|
|6 large||Radish (sliced)|
|1/2 medium||Red onion (thinly sliced)|
|1/4 cup||Parsley, fresh (finely chopped flat-leaf)|
1. In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin. Season with salt and pepper.
2. Add chickpeas to then dressing and let marinate for about 20 minutes, stirring occasionally.
3. Cut mini cucumbers in half and spiralize using a veggie spiralizer.
4. Combine spriralized mini cucumbers, radishes, onion and parsley. Add chickpeas and dressing and toss to combine. Season with additional salt and pepper if desired.
High in vitamin K, potassium and magnesium as well as antioxidants and water content helping you stay hydrated.