Chickpea Cucumber Avocado Salad with Parsley Dressing - Yay! For Food

Ingredients

• 19 fl oz. (540 ml) can of cooked chickpeas, drained and rinsed (2 cups)
• 2 cups grape tomatoes, halved or quartered depending on size
• 1 large English cucumber, quartered lengthwise and chopped (2 cups)
• 1 ripe avocado, pitted and chopped
• ½ large red onion, thinly sliced
• 1 cup (packed) curly parsley
• ¼ cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1-2 garlic cloves, peeled
• Salt and pepper, to taste