Ingredients
2 c cooked chickpeas
1/4 c olive oil
2 T lemon juice
1 pn sea salt
4 Red Radishes (cut in half / sliced)
1 Small Cucumber (cut in 1/4, sliced)
2 celery stalks (diced)
1/2 c Lentil
1 Handful Black Olives (sliced)
1/4 c fresh parsley (minced)
Directions
Toss cooked chickpeas in oil, lemon and salt, then cut vegetables and add, not more than 1 hour before serving. Add olives and herbs just before serving. Serve on bed of lettuce if desired.
