This Chickpea Salad is the perfect side dish for your end of summer get together, or a great addition to a weekend barbecue!
- 1 avocado
- 1/2 fresh lemon
- 1 can chickpeas drained (19 oz)
- 1/4 cup sliced red onion
- 2 cups grape tomatoes sliced
- 2 cups diced cucumber
- 1/2 cup fresh parsley
- 3/4 cup diced green bell pepper
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cumin
- salt & pepper
Cut avocado into cubes and place in bowl. Squeeze the juice from 1/2 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.