Put the chickpeas in a pan and rinse with water. Remove from the strainer and dry with a paper towel.
In a large bowl, mix chopped tomato, purple onion, olives, cilantro and chickpeas.
In another deep bowl mix the dressing, starting with the cumin, salt and pepper with the lemon juice and once it is well mixed add the mustard and the olive oil.
Add the dressing to the salad and mix well without stirring the chickpea.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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