Tomato Chickpea Salad with Cilantro & Lime

2 cans of cooked chickpeas
1 medium red onion chopped finely
4-5 large juicy tomatoes diced
2 big handfuls of cilantro (stems removed) - flat leaf parsley is a good sub
stitution
1 tablespoon extra-virgin olive oil
Zest and juice of 1 large lime
Salt and black pepper to taste

 Add the chickpeas, onion and tomato to a large bowl.  Drizzle over the olive oil and lime juice and sprinkle over the zest then stir well so everything is coated. Season well with salt and black pepper to taste.  Be generous. It really brings out the flavors.

Add the cilantro leaves and stir again.  Leave to sit for about 10 minutes to allow the flavors to mingle.  Stir well before serving.
 

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