Chickpea Cucumber Avocado Salad


Chickpea Cucumber Avocado Salad
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Chickpea Cucumber Avocado Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Salad
  • 1 Avocado peeled, pitted and chopped
  • 2 Tbsp Fresh Lemon
  • 2 15 oz chickpeas drained
  • 1/4 c red onion minced
  • 2-3 c grape tomatoes halved
  • 2 cucumber(s) peeled and cut into bite size
  • 1-2 bell peppers chopped
  • 1/2 c cefresh parsley
Dressing
Servings:
Units:
Instructions
  1. Prep avocado, tomatoes, cucumbers and peppers. Cut lemon in half and squeeze its juice onto the avocado. Combine salad ingredients, salt and add parsley; toss. Whisk together the dressing ingredients. Pour over salad and toss to coat. Serve Chilled. Salad will keep covered 4-5 days in refrigerator (minus the avocado)
Recipe Notes

Ingredients available at the Olive Twist:  Hojiblanca or other CHOICE olive oil, Pinot Noir Red Wine Vinegar, Ground cumin, Himalayan Salt and Ground Cumin.  Mango balsamic vinegar would be an excellent swap for the pinot noir.

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