This is a quick and healthy lunch and snack I bring to my nanny job with me that the kids absolutely love. I adjusted the recipe found on spendwithpennies web site. Sometimes I just squeeze lemon juice on the salad for dressing. You can store the leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and serve cold.
You Will Need:
1 Avocado
1/2 Fresh Lemon
2 Cups Grape Tomatoes, Sliced in Half
1 Cucumber, Diced
1 Can Chickpeas, Drained
1 Red Bell Pepper, Diced
1/2 Cup Fresh Parsley, Chopped
1/4 Cup Red Onion, Diced
Crumbled Feta Cheese (optional)
For Dressing:
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
Salt and Pepper to Taste
What to Do:
1. Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado and gently stir to combine.
2. Add remaining salad ingredients and gently toss to combine.
3. Refrigerate at least one hour before serving.
Reference:
Recipe from spendwithpennies
Photo by Stephanie Felzenberg
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