Ingredients
- 1 Carrot
- ½ fresh lemon
- 2 cups grape tomatoes sliced
- 2 cups cucumber diced
- 1 can chickpeas drained (19 ounces)
- ¾ cup green bell pepper diced
- ½ cup fresh parsley chopped
- ¼ cup red onion
Instructions
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
Salt & pepper
Instructions
Mix the dressing.
Add in the ingredients, mix well and refrigerate at least 1hr before
serving.
