Yields121 Servings
 2-14 ounce cans chickpeas, rinsed and drained
 1 red onion, sliced with the grain
 4 fresh garlic cloves, finely chopped
 1 teaspoon ground cumin
 1½ teaspoons paprika
 3 tablespoons olive oil
 juice of 1 lemon
 sea salt and pepper, to taste
 ¼ cup fresh flat-leaf parsley leaves, chopped, save some uncut to garnish
 ¼ cup fresh cilantro leaves, chopped, save some uncut to garnish
 4 ounces firm goat cheese or feta cheese, crumbled (optional)
 8 slices toasted whole wheat bread
1

1. Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.In a large bowl, mix chickpeas, onions, garlic, cumin and paprika.

3

3.Stir in olive oil and lemon juice, making sure everything is well coated.

4

4.Season with salt and pepper, and toss in chopped parsley and cilantro.

5

5.Top with crumbled goat or feta cheese and sprinkle parsley and cilantro leaves on top.

6

6.Serve as an appetizer with whole wheat toast or warm pita bread.

Ingredients

 2-14 ounce cans chickpeas, rinsed and drained
 1 red onion, sliced with the grain
 4 fresh garlic cloves, finely chopped
 1 teaspoon ground cumin
 1½ teaspoons paprika
 3 tablespoons olive oil
 juice of 1 lemon
 sea salt and pepper, to taste
 ¼ cup fresh flat-leaf parsley leaves, chopped, save some uncut to garnish
 ¼ cup fresh cilantro leaves, chopped, save some uncut to garnish
 4 ounces firm goat cheese or feta cheese, crumbled (optional)
 8 slices toasted whole wheat bread

Directions

1

1. Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.In a large bowl, mix chickpeas, onions, garlic, cumin and paprika.

3

3.Stir in olive oil and lemon juice, making sure everything is well coated.

4

4.Season with salt and pepper, and toss in chopped parsley and cilantro.

5

5.Top with crumbled goat or feta cheese and sprinkle parsley and cilantro leaves on top.

6

6.Serve as an appetizer with whole wheat toast or warm pita bread.

Notes

Moroccan Chickpea Salad