Chickpea and Avocado Salad

Instructions

1. Step 1

   Rinse the chickpeas under cool running water and drain thoroughly.

   Ingredients used: 480.0 gr Chickpea

   Cookware: colander

2. Step 2

   Whisk the lemon juice, olive oil, salt, cumin, and black pepper until combined.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Cumin, 45.0 ml Lemon Juice, 4.0 gr Salt

   Cookware: small bowl, whisk

3. Step 3

   Halve the tomatoes, dice the cucumber, finely chop the red onion, and chop the cilantro. Place them in a large mixing bowl with the drained chickpeas.

   Ingredients used: 4.0 gr Cilantro, 200.0 gr Cucumber, 60.0 gr Red Onion, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

4. Step 4

   Pour the prepared dressing over the chickpea mixture and toss until evenly coated.

   Cookware: Large Mixing Bowl, Large Spoon, small bowl

5. Step 5

   Dice the avocados, add them to the salad, and fold gently to combine. Serve immediately.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, Large Spoon