Chick Pea Salad
  • Servings: 8
  • Preparation Time: 15 minutes
  • 2 x 14 oz cans chickpeas drained & rinsed
  • 1 long English cucumber cut into bite size pieces
  • 3 medium tomatoes cut into bite size pieces
  • 2 medium ripe avocados diced
  • 1/4 cup red onion diced
  • 1/2 cup parsley dill or cilantro, finely chopped
  • 1 large lime or lemon juice of
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • Ground black pepper to taste
  1. In a large bowl, add chickpeas, cucumber, tomatoes, avocado, red onion and parsley.
  2. In a small bowl, add olive oil, lemon juice, salt, pepper and whisk.
  3. Pour dressing over salad and gently stir to combine.
  4. Serve cold on its own or with grilled chicken breast, grilled salmon or pick one of 5 easy chicken marinades and cook chicken.
  5. Store: Refrigerate in an airtight glass container for up to 1 day.
  6. Make Ahead: You can make this salad up to 1 day ahead. Refrigerate beans and veggies except avocado in a bowl and dressing in a jar. When ready to serve, dice avocado, warm up dressing to melt the oil and combine.
Chickpea salad is perfect mid-summer when days are hot and garden is abundant.