Avocado and Chickpea Salad

Instructions

1. Step 1

   Whisk the lemon juice, olive oil, salt, and black pepper in a large mixing bowl until combined.

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Drain the chickpeas, rinse them thoroughly in a colander, and let excess water drain away. Add them to the dressing.

   Ingredients used: 480.0 gr Chickpea

   Cookware: colander, mixing bowl

3. Step 3

   Halve the tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley. Add the vegetables and parsley to the bowl.

   Ingredients used: 200.0 gr Cucumber, 15.0 gr Parsley, 60.0 gr Red Onion, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Halve, pit, and peel the avocados, then cut the flesh into bite-size pieces. Add them to the bowl and fold the salad together gently.

   Ingredients used: 3.0 piece Avocado

   Cookware: Chef Knife, cutting board, Large Spoon, mixing bowl

5. Step 5

   Serve immediately, or cover and refrigerate until ready to serve.

   Cookware: mixing bowl