Chickpea, Tomato, Cucumber and Avocado Salad

Ingredients

• Chickpeas1 cup (200 g)
• Tomato1 count (130 g)
• Cucumber1/2 cup (60 g)
• Avocado1/4 count (60 g)
• Olive Oil1 teaspoon (5 ml)
• Vinegar1/2 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 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

   Dice the tomato, cucumber and avocado.

3. 3

   Step 3

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

4. 4

   Step 4

   Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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