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Chickpea Avocado Salad

A fresh and healthy summer salad.
Author Chews and Brews

Ingredients

  • 2 Tbsp. avocado oil
  • 2 Tbsp. fresh squeezed lemon juice and the zest
  • 1 tsp. garlic minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. each dried thyme oregano, basil
  • 1/4 tsp fresh ground black pepper
  • 1 large avocado cut into chunks
  • 1 can 540 mL chickpeas
  • 1 cup cherry tomatoes quartered
  • 1 red pepper diced
  • 1/4 cup purple onion minced
  • 1/4 cup parsley chopped

Instructions

  1. Whisk together the avocado oil, lemon juice and zest, herbs and spices. Set aside.
  2. In a large bowl, mix together chickpeas, avocado, tomatoes, red peppers, onion and parsley.
  3. Pour the dressing over top and gently toss to mix well.
  4. Let stand in the fridge for at least an hour to let the flavours meld together.

Recipe Notes

Adapted from Dianne's Vegan Kitchen