📖 Instructions

1. First, gently wash the strawberries and pat them dry with a paper towel. Remove the stems and slice each strawberry into halves or quarters, depending on their size. You want bite-sized pieces that are easy to eat.
2. Next, if you're using canned chickpeas, drain them in a colander and rinse them thoroughly under cold water. This helps to remove any excess salt or starch and keeps them fresher.
3. Take a large bowl and combine the sliced strawberries, rinsed chickpeas, crumbled cheese (if using), and chopped fresh cilantro or mint. If you dont have cilantro or mint, parsley can work as well.
4. In a small bowl, whisk together the olive oil, lime juice, cumin, honey (or maple syrup), salt, and pepper. Make sure everything is well combined and emulsified. Taste, and adjust seasonings to your preference.
5. Pour the cumin-lime dressing over the salad and gently toss to coat all the ingredients. Be careful not to overmix, especially if you're using a soft cheese like feta, as it can crumble.
6. Give the salad a quick taste and add more salt, pepper, or lime juice as needed. Remember, the flavors will meld together as the salad sits, so it's better to start with a little less and add more as necessary.
7. If you have time, let the salad sit in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together, and the salad tastes even better chilled. But, honestly, who has time, right?
8. When you're ready to serve, give the salad another gentle toss and serve it right away. You can enjoy it as a light lunch, a side dish, or even a topping for grilled chicken or fish.