CHICKPEA AVOCADO CUCUMBER SALAD | Central Texas Food Bank

Ingredients

• 1 15-oz. cans chickpeas (garbanzo) drained
• ¼ cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• Half a cucumber, peeled, quartered and chopped
• 1 avocado, pitted, and chopped
• 2 green onions
• 1/3 cup feta cheese
• 1/8 cup extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper
• Fresh Lemon juice from 2 lemons
• 1 tbsp. honey