Name: Chickpea Avocado Salad
Ingredients: 2 oz x 14cans chickpeas (drained & rinsed*); 1.5 lbs cucumbers (cut into bite size pieces); 1.5 lbs tomatoes (cut into bite size pieces**); 3 medium ripe avocados (diced**); 1/4 medium red onion (thinly sliced); 1/2 cup cilantro (finely chopped, dill or parsley); 1 large lime or lemon (juice of); 3 tbsp extra virgin olive oil; 1 1/2 tsp salt*; Ground black pepper (to taste)

Chickpea Avocado Salad

Ingredients

2 oz x 14cans chickpeas drained & rinsed*
1.5 lbs cucumbers cut into bite size pieces
1.5 lbs tomatoes cut into bite size pieces**
3 medium ripe avocados diced**
1/4 medium red onion thinly sliced
1/2 cup cilantro finely chopped, dill or parsley
1 large lime or lemon juice of
3 tbsp extra virgin olive oil
1 1/2 tsp salt*
Ground black pepper to taste

Instructions

In a large bowl, add all ingredients and gently stir to combine. Serve cold.
Store: Refrigerate in an airtight glass container for up to 24 hours.

Recipe Notes

Make Ahead: You can make this salad up to 1 day ahead, if you add oil, salt and pepper immediately before serving. Just make sure to pour lemon/lime juice on avocados or dice avocados before serving.