Source: dLife

Simple chickpea salad with chopped tomatoes, cucumbers, and fennel.

Servings

4 cup Peas, chickpea, canned , rinsed and drained
2 fresh tomatoes , coarsely chopped
2 medium cucumber , seeded and diced
2 fennel bulb , trimmed and diced
0.5 cup chopped parsley (flat leaf)
2 red onion , coarsely chopped
10 oz fresh mint , chopped
0.33 cup fresh lemon juice
0.33 cup fat free reduced sodium chicken broth
4 tbsp extra virgin olive oil
2 tsp ground cumin
2 tsp paprika
1 pinch ground cayenne (red pepper)

1 Toss together the chickpeas, tomatoes, cucumbers, fennel, parsley, onions, and mint in a large bowl.
2 In a small bowl, whisk together the chicken broth, lemon juice, oil, cumin, paprika, cayenne pepper, and some salt and pepper.
3 Toss the mixture in the small bowl into the chickpea mixture and refrigerate for at least 4 hours. Serve chilled (if needed, add some lemon juice or olive oil).

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.