Whenever I have leftover chickpeas, I like to toss them into salad. This is a nice dish to serve with the hummus and pita.
1 cup chickpeas (soaked overnight, cooked)
1/2 each red and yellow bell peppers, diced
1 medium cucumber, diced
1/2 small shallot, diced
1/2 fresh lemon, freshly squeezed
1/4 cup olive oil
S and P
Dice up the shallot and in a bowl, add the fresh lemon juice, salt and pepper. Whisk in the olive oil. Add the chickpeas, peppers and cucumber and toss. Enjoy!