Middle Eastern Chickpea Tabbouleh | Refreshing Protein Bowl

Rinse and drain the canned chickpeas thoroughly in a colander. Gently pat dry with paper towels to remove excess moisture so they crisp up nicely.

Wash the vegetables and fresh herbs. Finely chop the fresh parsley and mint leaves with a sharp knife. Quarter the cherry tomatoes, dice the English cucumber into small cubes, and finely chop the red onion.

Heat one tablespoon of extra virgin olive oil in a skillet. Add the chickpeas, sprinkle with ground cumin and a pinch of fine salt. Toast over medium heat for 4-5 minutes until fragrant and golden brown, then remove from the heat and allow to cool until lukewarm.