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

instructions

• 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.
  notes
• Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and serve cold.
  nutrition information
• Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg