Ingredients
1 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper
Directions
1
Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado and gently stir to combine.
2
Add remaining salad ingredients and gently toss to combine.
3
Refrigerate at least one hour before serving.
Notes
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and serve cold.