With a squeeze of lemon followed by a drizzle of luscious olive oil, this salad shines brightly. Use ripe, red tomatoes if possible. Enjoy!
1 cup chickpeas (if canned, drained and rinsed)
1/2 cup tomatoes
1 slice sweet onion, chopped
1 avocado, peeled, seeded and chopped
juice of 1/2 lemon (1-2 Tbs)
olive oil
1/4 tsp dried oregano
Add the cucumbers, chickpeas, tomatoes, onion and avocado to a medium sized bowl and give a stir to combine.
Squeeze lemon over the vegetables and then drizzle with desired amount of olive oil (we use about 1 Tbs... but use more if desired). Sprinkle with the oregano and stir to combine. Chill for about 20 minutes to let flavors meld, then serve or save for later.
Liv Life Note: This salad transports well and is good the next day.
