Chickpea salad with herbs, tahini and lemon

Ingredients

• 300 g cooked chickpeas, drained
• 2-3 mint leaves
• 2-3 spearmint leaves
• 1-2 basil leaves
• ⅛ teaspoon black pepper (optional)
• 3-4 pecans (optional)
• 3-4 pitted black olives (optional)
• 2 tablespoons light tahini
• 2 tablespoons lemon juice
• ⅛ teaspoon salt (or a pinch, to taste)

Missing an ingredient?

• What to use instead of basil
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Instructions

1. Chop the mint, spearmint, basil and pecans, and slice the olives.
2. In a bowl, mix the chickpeas with the herbs, pepper, pecans, olives and salt.
3. Drizzle the tahini over the top and mix again.
4. Serve in a bowl or on a plate, drizzled with the lemon juice, and serve cold.

Nutrition facts

Approximate, per serving (about 196 g). Calculated with data from USDA FoodData Central.