Chickpea and Avocado Salad
Creamy avocado, hearty chickpeas, and crisp veggies tossed in a bright citrus dressing make this salad a refreshing, protein-packed addition to any meal.
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Ingredients
- 2 14 oz cans low-sodium chickpeas, drained & rinsed
- 1 long English cucumber chopped into bite-sized pieces
- 3 medium tomatoes chopped
- 2 medium avocados diced
- 1/4 cup red onion diced
- 1/2 cup fresh parsley dill, or cilantro, finely chopped
- Juice of 1 large lime or lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, avocado, red onion, and herbs.
- In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss everything together.
- Serve chilled or at room temperature.
Servings: 8