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Chickpea Avocado Salad

Ingredients

  • 2 14 oz cans 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 juice of large lime or lemon 
  • 3 TB extra virgin olive oil
  • 1 1/2 tsp salt
  • ground black pepper to taste

Instructions

  1. In a large bowl, add all ingredients and gently stir to combine. Serve cold.

  2. Store: Refrigerate in an airtight glass container for up to 24 hours.