ngredients :
▢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
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
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