Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ red onion, finely chopped
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice (or lime juice)
- Salt and pepper to taste
- Optional: ¼ teaspoon ground cumin or smoked paprika for extra flavor
Instructions
- In a large bowl, add the drained chickpeas, diced avocado, cherry tomatoes, cucumber, and red onion.
- Sprinkle the chopped cilantro or parsley over the salad.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and optional cumin or paprika.
- Pour the dressing over the salad and gently toss to combine, making sure the avocado stays intact.
- Taste and adjust seasoning if needed.
- Serve immediately as a refreshing lunch or side dish, or chill for 15–30 minutes to let the flavors blend.
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