A simple side salad to add extra legumes, fibre and protein to a meal. I use this when entertaining with a mixture of other green salads.
1 can (400g) chickpeas, drained and rinsed
1 handful of fresh, washed and shredded or finely chopped flat leaf parsley
1 small red capsicum
1/4 cup pine nuts
Optional: 6-8 halved cherry tomato and/ or sliced olives
1. Drain chickpeas from the can and rinse under running water, place chickpeas in a bowl with paper towel to remove excess water.
2. Finely chop parsley and capsicum.
3. Remove paper towel, place chickpeas, pine nuts, parsley and capsicum into a bowl and gently stir together.
4. Drizzle a small amount of olive oil over the salad, add salt and pepper if desired and serve.