Avocado and Chickpea Salad

MAKES 4 SERVINGS

It just doesn’t get tastier than this vegan dish! The flavorful combination, loaded with plant-based protein and fiber, will leave you feeling light and satisfied. It’s perfect for a family gathering or picnic, so keep this salad in mind during the summer months and al fresco dining.

INGREDIENTS

1 (15-ounce) can chickpeas, drained
1 large cucumber, sliced
1 cup whole cherry tomatoes
1 ripe avocado, sliced
¼ cup tightly packed fresh parsley leaves
1 tablespoon extra-virgin olive oil
Juice of ½ large lemon
Sea salt, to season
Black pepper, to season

INSTRUCTIONS

1. Combine the chickpeas, cucumber, tomatoes, avocado, and parsley in a medium bowl.
2. Add the olive oil, lemon juice, salt, and black pepper to the salad mixture, stirring to combine. Serve and enjoy!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here