▢1 avocado
▢½ fresh lemon
▢2 cups grape tomatoes sliced
▢2 cups cucumber diced
▢1 can chickpeas drained (19 ounces)
▢¾ cup red bell pepper diced
▢½ cup fresh parsley chopped
▢¼ cup red onion sliced
Add fresh corns
dressing
▢¼ cup olive oil
▢2 tablespoons red wine vinegar
▢½ teaspoon cumin
▢salt & red 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
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