Ingredients for the salad:
2 cans chickpeas or garbanzo beans
1 small red onion, finely diced
1 medium cucumber, chopped small
1 container grape tomatoes or cherry tomatoes (I leave them whole but they can be cut in half if they are large)
1 red bell pepper, diced
½ fresh lemon
2 tablespoons parsley
Ingredients for Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
2 teaspoons Tzarziki Seasoning
1. Cube avocado and place in a medium sized bowl. Squeeze lemon juice over the avocado and stir gently to combine.
2. Add remaining salad ingredients and stir to combine.
3. Whisk the dressing ingredients together and pour over the salad.
4. Refrigerate the salad at least 1 hour before serving.