Fresh Cucumber & Chickpea Salad

재료

1 large English cucumber, chopped

1/4 cup red onion, thinly sliced or chopped

12 oz cherry tomatoes, halved

1/4 cup Castelvetrano olives, halved (optional)

13 oz cooked chickpeas, washed and drained (we used organic @jovialfoods)

1/4 cup freshly chopped parsley

1 large ripe Hass avocado, cubed

Freshly squeezed juice of 2 small lemons

Sea salt to taste

1/8 tsp freshly cracked black pepper (or to taste)

3 tbsp extra virgin olive oil

1/4 tsp garlic powder (or finely minced garlic)

방향

Start by prepping your fresh ingredients: chop the English cucumber, red onion, cherry tomatoes, and halve the olives. Wash and thoroughly drain the canned chickpeas, chop the fresh parsley, and cube the avocado.

Grab a large bowl and start layering. Place the cucumbers at the very bottom, followed by the cherry tomatoes, red onion, chickpeas, olives, parsley, and the avocado on top.

Dress the salad directly in the bowl by adding the freshly squeezed lemon juice, sea salt, cracked black pepper, a good drizzle of extra virgin olive oil, and the garlic powder.

Mix everything beautifully until the veggies and chickpeas are well coated with all the flavors.

Serve immediately to enjoy that perfect, fresh crunch! You can enjoy it on its own or pair it with your favorite protein.