Chickpea and Carrot Salad with Parsley and Olives - chickpeas

Ingredients

• One 15-to 16-ounce can chickpeas, drained and rinsed
• 1 cup packed grated carrots (see Note)
• 1/2 cup minced fresh parsley
• 2 to 3 scallions, green parts only, thinly sliced
• 1/2 cup chopped green pimiento-stuffed olives
• Juice of 1/2 to 1 lemon, to taste
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste