Middle Eastern Chermoula Chickpea Salad | Refreshing Protein Bowl

Thoroughly rinse the chickpeas in a colander under cold running water, then drain well and pat dry with paper towels.

For the chermoula dressing, finely chop the fresh coriander and parsley together with the crushed garlic. Mix with 40 ml of extra virgin olive oil, finely grated lemon zest, freshly squeezed lemon juice, ground cumin, smoked paprika, and a pinch of salt and pepper.

Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden brown, then transfer to a small plate to cool.