Ingredients
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1 (15 oz / 400g) can of chickpeas, drained and rinsed
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1 large ripe avocado, diced
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1 small cucumber, diced
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1 cup cherry tomatoes, halved
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¼ red onion, finely chopped
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¼ cup fresh parsley, chopped
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2 tablespoons fresh mint, chopped (optional but recommended)
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Juice of 1 lemon
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2 tablespoons extra virgin olive oil
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½ teaspoon ground cumin
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Salt and pepper, to taste
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Optional: 2 tablespoons crumbled feta (if not vegan)
Instructions
Dice the cucumber, avocado, onion, and tomatoes. Rinse the chickpeas and pat them dry. Chop the herbs finely.
Pro Tip: Use ripe but firm avocado for best texture—it should hold its shape.
In a large bowl, combine chickpeas, avocado, cucumber, tomatoes, and red onion.
Stir in chopped parsley, mint, cumin, salt, and pepper.
In a small bowl, whisk together lemon juice and olive oil. Pour over the salad and gently toss to coat.
Adjust seasoning if needed. Serve immediately, or chill for 15 minutes for extra flavor infusion.