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Mediteranean Chickpea Salad
 This is my favourite salad - its tasty and full of protein and fibre and is perfect for taking to BBQ's. If you can let it sit for a day the flavours taste even better!
1 can of drained chickpeas
130 g carrots, sliced
165 g red onion, chopped finely
2 cloves garlic, minced
1 bay leaf
1 g dried thyme
30 ml lemon juice and 20 ml lime juice
60 g diced celery
1/2 chopped capsicum
15 g chopped parsley
1 teaspoon salt
½ teaspoon ground pepper
60 ml olive oil
In a saucepan combine chickpeas, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain chickpeas and vegetables and remove bay leaf. Add olive oil, lemon and lime juice, celery, capsicum, parsley, salt and pepper. Toss to mix and serve at room temperature
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