Chickpea Salad

Ingredients

• ▢1 avocado

• ▢½ fresh lemon

• ▢2 cups grape tomatoes sliced

• ▢2 cups cucumber diced

• ▢1 can chickpeas drained (19 ounces)

• ▢¾ cup red bell pepper diced

• ▢½ cup fresh parsley chopped

• ▢¼ cup red onion sliced

• Add fresh corns

dressing

• ▢¼ cup olive oil

• ▢2 tablespoons red wine vinegar

• ▢½ teaspoon cumin

• ▢salt & red pepper

• Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado and gently stir to combine.

• Add remaining salad ingredients and gently toss to combine.

• Refrigerate at least one hour before serving.

• Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and serve cold.

nutrition information