The Resilient Table: Chickpea, Cucumber and Tomato Salad

Learn more about the City of Lincoln's Local Food System Plan and more at: https://www.lincoln.ne.gov/City/Projects-Programs-Initiatives/Resilient-Lincoln Ingredients: 15 oz. canned, low-sodium chickpeas 2 1/2 cups fresh chopped cucumbers 1 large diced tomato 1 cup fresh sliced cherry tomatoes (or tomatoes of your choice) 2 tbsp. fresh squeezed lemon juice 1 tsp. fresh lemon zest 1/4 tsp cumin 2 tbsp. fresh chopped red onions 2 tbsp. olive oil 1 tsp. chopped jalapeño pepper (without seeds) 1/3 cup fresh chopped parsley 1/2 tsp. salt 1/2 tsp. pepper (to taste) __________ Music licensed through Envato Elements. Author: Mat Steiner You can also follow LNKTV Health team at http://lnktvhealth.lincoln.ne.gov/ Don't forget to subscribe to our YouTube Channel: https://www.youtube.com/LNKTVhealth