Chickpea Salad

By spend with pennies

Ingredients

2 cups grape tomatoes (halved)
2 cups English cucumber (diced)
1 can chickpeas (drained (15.5 ounces))
¾ cup green bell pepper (diced)
½ cup fresh parsley (chopped )
¼ cup red onion (finely chopped)
½ fresh lemon (juiced)
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
¼ teaspoon salt & black pepper
1 avocado (optional)

Prep Time20mins
Cook Time5mins
Servings6

Instructions

In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.

Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.

If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.

Refrigerate for at least one hour before serving.