Chickpea Cucumber Avocado Salad with Parsley Dressing
A simple and delicious chickpea salad recipe featuring a wonderful variety of flavours and colours. Paired with a vibrant parsley dressing, this salad is great to make ahead for meal prep and tastes...
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Cooking tools:
- Immersion blender
- Blender
- Can opener
- Colander
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Refrigerator
- Airtight container
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 tablespoons fresh lemon juice
- 1-2 garlic cloves, peeled
- Salt
- pepper
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