- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 2 (14 ounce) cans chickpeas (garbanzo beans), drained
- 1/2 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon fresh lemon juice
- salt and ground black pepper to taste
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh mint
- Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 5 to 10 minutes. Add chickpeas and garlic to onion; cook and stir until heated through, about 5 minutes. Mix red pepper flakes, lemon juice, salt, and pepper into chickpea mixture; cook and stir for 3 minutes more. Stir parsley and mint into salad.