Chickpea, tomato, lemon and mint salad

Another year, another Carnival ... and another salad – savory, this time – after tons of food and booze. :)

Again, mint is the refreshing agent around here – I never knew it would go so well with tomatoes. Just delicious.

Chickpea, tomato, lemon and mint salad
from The Commonsense Kitchen

1 tablespoon olive oil
½ red onion, diced
1 clove garlic, crushed
salt
2 cups cooked chickpeas, well drained
2 cups diced ripe red tomatoes, seeds removed
juice and finely grated zest of ½ lemon
pinch of hot red pepper flakes
½ cup loosely packed mint leaves, coarsely chopped – set aside a few whole leaves for decoration
¼ cup coarsely chopped parsley
freshly ground black pepper
extra-virgin olive oil

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic with a little salt and sauté for 1-2 minutes. Add the chickpeas and cook until they are dry. Remove from the heat and allow to cool to room temperature.
Before serving, gently toss in the tomatoes, lemon zest and juice, pepper flakes, mint, parsley, and season with salt and pepper. Drizzle with extra virgin olive oil and serve.

Serves 2-4