INGREDIENTS
•
1 avocado
•
1/2 fresh lemon
•
1 can chickpeas, drained (19 oz)
•
1/4 cup sliced red onion
•
2 cups grape tomatoes, sliced
•
2 cups diced cucumber
•
1/2 cup fresh parsley
•
3/4 cup diced green bell pepper
•
1/4 cup olive oil
•
2 tablespoons red wine vinegar
•
1/2 teaspoon cumin
•
salt & pepper
Go To Recipe