This salad bowl is made with chickpeas, cucumbers, tomatoes, radishes, parsley, avocado and mixed with a dressing of fresh lemon juice and balsamic vinegar
Course: Salad
Keyword: beans, chichpeas, no oil, salad
Author: Shelly Hughes
Ingredients
115.5 ozcan chickpeas
½cupcherry tomates, diced
¼cupred onion, diced
1cucumber, diced
¼cup parsley, diced
3radished, diced
1avocado, diced
1tbspfresh lemon juice
3tbspbalsalmic vinegar
1pinchsalt (optional)
1pinchpepper
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.