2 cans chickpeas
1/2 red onion
1 bunch cilantro
1/3 cup olive oil
1 TBSP Spice by Rachel Sweet MASALA MIX
Rinse the chickpeas in a colander and then transfer to a large bowl. Wash and dice the onion, cucumber, and tomatoes and add them to the bowl with the rinsed chickpeas. Rinse the cilantro in a colander under running water and then place it on a cutting board. Slice off the bottom stems and then mince the leaves. Add the cilantro to the bowl.
In a small, separate bowl, add the tablespoon of MASALA MIX and the olive oil. Wash the limes and zest over the bowl. Then cut the limes in half and squeeze the juice into the bowl with the rest of the dressing. Stir well using a fork or a whisk. Pour the dressing over the rest of the salad and stir everything well. Serve cold.