Chickpea Salad with Avocado

Instructions

1. Step 1

   Mince the garlic. Whisk it with the lemon juice, olive oil, salt, and black pepper until the dressing is combined.

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

   Cookware: Chef Knife, cutting board, small bowl, whisk

2. Step 2

   Rinse the chickpeas if canned, drain them thoroughly, and place them in the mixing bowl.

   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 them to the chickpeas.

   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 and pit the avocados, remove the flesh, and cut it into bite-size pieces. Add the avocado and prepared dressing to the mixing bowl, then fold gently until evenly coated.

   Ingredients used: 2.0 piece Avocado

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

5. Step 5

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

   Cookware: mixing bowl