Mediterranean Chickpea Salad

Author: Hope Pearce

Servings: 6

Ingredients:

For the salad:

• 3 cups cooked chickpeas, drained and rinsed or 2 cans of chickpeas

• 2 cups cherry tomatoes, sliced in half

• 2 cups cucumber, diced

• ½ cup red onion, diced

• ½ cup red pepper/capsicum thinly sliced

• ½ cup kalamata olives

• 1 avocado, peeled, and cut into chunks

• 2 tbsp fresh basil

• 1 tbsp fresh flat leaf parsley

For the dressing:

• ⅓ cup olive oil

• 3 tbsp lemon juice

• ½ tbsp salt

• ¼ tbsp freshly ground black pepper

Instructions:

1. Add all ingredients minus the basil and parsley into a bowl and combine.

2. Add the ingredients for the dressing into a jug or a jar and whisk with a fork.

3. Pour the dressing over the salad and serve immediately.

4. Can store in an airtight container in the fridge for up to 3 days.