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Chickpea Salad

  • Author: Serena Poon
  • Yield: 4


  • 1 can (15 oz) of chickpeas, drained and rinsed
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 ripe avocado, diced
  • 1/2 cup chopped fresh parsley
  • Juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • Salt and black pepper to taste


  • In a large bowl, combine chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, avocado, and parsley.
  • In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
  • Pour the dressing over the salad and toss gently to combine.
  • Allow the salad to sit for 10-15 minutes to let the flavors meld together.
  • Serve chilled or at room temperature, and enjoy!