Chickpea Salad with Avocado

Ingredients

• Chickpeas1 cup (200 g)
• Avocado1/2 count (120 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parsley2 tablespoon (8 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Peel the avocado and cut together with the tomato into small pieces.

3. 3

   Step 3

   Place the avocado and tomato on a plate together with the cooked chickpeas. You can add lettuce if desired.

4. 4

   Step 4

   Season with olive oil and lemon juice. Add salt and pepper to taste and add chopped parsley.

5. 5

   Step 5

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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