Avocado Coriander Pesto Salad - Rouba Shahin Middle Eastern Cooking

Ingredients

• 2 large tomatoes, diced
• 2 large cucumbers, diced
• ½ red capsicum, diced
• ½ yellow capsicum, diced
• 1 can (400 grams) chickpeas, drained and rinsed
• 200 grams baby bocconcini, halved
• 1 avocado, diced
• 4 spring onions, diced
• 2 cups fresh coriander leaves (packed)
• 2 garlic cloves
• ¼ cup pine nuts
• zest of 1 lemon
• 3 TBS lemon juice (approximately)
• 3-4 TBS extra virgin olive oil (approximately)
• Salt and cracked pepper to taste