Chickpea Salad
Chickpea salad is full of colour, flavour and crunch with a simple homemade vinaigrette drizzled lovingly on top.
Ingredients
- 1 avocado
- ½ lemon
- 420 g chickpeas drained, (1 can)
- ¼ cup red onion, cut into small chunks
- 2 cups tomatoes, diced
- 2 cups cucumber, diced
- ½ cup fresh parsley, chopped
- ¾ cup red capsicum, diced
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- salt & pepper
Instructions
- Cut avocado into cubes and place in bowl. Squeeze the juice from half a lemon over the avocado and gently stir to combine.
- Add remaining salad ingredients and gently toss to combine.
- To make the salad dressing, add all ingredients into a small jar or container with a tight-sealing lid. Shake together to combine and then drizzle over the salad.
- Refrigerate at least one hour before serving.