Chickpea, Bell Pepper and Cucumber Salad with Avocado Dressing

Ingredients

• Chickpeas1 cup (200 g)
• Cucumber1 cup (120 g)
• Yogurt1/4 cup (60 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Dice the bell pepper. You can use different bell pepper types if desired, but follow the indicated amount.

3. 3

   Step 3

   Dice the cucumber.

4. 4

   Step 4

   In a bowl, mix the yogurt, mashed avocado and lemon juice. Salt and pepper to taste. Optional: Add a pinch of garlic powder.

5. 5

   Step 5

   Serve the remaining ingredients in a salad bowl or deep plate and add the avocado dressing. Mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Bell Pepper and Cucumber Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.