Fresh Avocado and Chickpea Mix with Lemon and Olive Oil
This avocado and chickpea salad blends fresh flavor and satisfying texture for a quick no-cook plant-based meal.
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Cooking tools:
- Mixing bowl
- Whisk
- Colander
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 4 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cans (15 ounces each) no-salt-added chickpeas, rinsed
- 3 cups grape tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 2 large avocados, diced
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