Chickpea, Bell Pepper, Cucumber and Avocado Salad

Ingredients

• Chickpeas1 cup (200 g)
• Cucumber1 cup (120 g)
• Avocado1/2 count (120 g)
• Olive Oil1 teaspoon (5 ml)
• Vinegar1/2 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas. Also, you can replace the vinegar with lemon juice if desired.

2. 2

   Step 2

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

3. 3

   Step 3

   Dice the cucumber and avocado.

4. 4

   Step 4

   Next, place the chickpeas, bell pepper, cucumber and avocado in a bowl and drizzle with olive oil, vinegar, lemon juice, salt and pepper.

5. 5

   Step 5

   Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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