Ingredients
- 1 15.5 oz can chickpeas
- ½ cup cherry tomates, diced
- ¼ cup red onion, diced
- 1 cucumber, diced
- ¼ cup parsley, diced
- 3 radished, diced
- 1 avocado, diced
- 1 tbsp fresh lemon juice
- 3 tbsp balsalmic vinegar
- 1 pinch salt (optional)
- 1 pinch pepper
Instructions
- Dressing, mix in a small bowl lemon juice and balsamic vinegar.
- Dressing, mix in a small bowl lemon juice and balsamic vinegar. In large bowl, add chickpeas drained from the can and add the vegetables to the bowl and stir.
- Next add in the dressing and stir and season with salt (optional) and pepper to taste.
Serve. Store in the refrigerator.
Notes
This salad would also be great to store in a mason jar for an on the go lunch or dinner.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!