Chickpea Salad in 10 Minutes

Instructions:

1. Rinse the canned chickpeas under cold water until the foam disappears and pat them dry with a paper towel. Note: Dry beans absorb the dressing better
2. Combine the extra virgin olive oil, fresh lemon juice, minced garlic, sea salt, black pepper, and maple syrup in a small glass jar.
3. Shake the jar vigorously for 30 seconds until the liquid looks thickened and opaque. Note: This is a basic emulsion, similar to techniques found on [Serious Eats](https://www.seriouseats.com)
4. In a large mixing bowl, toss together the chickpeas, diced cucumber, diced red bell pepper, and minced red onion.
5. Pour the emulsified dressing over the vegetable and chickpea mixture.
6. Fold gently with a spatula until every chickpea is coated in a glossy sheen.
7. Stir in the chopped fresh parsley and mint or cilantro at the final step. Note: This keeps the herbs from bruising or turning dark
8. Taste and add an extra squeeze of lemon if you want more zing.