Easy Vegan Chickpea Salad
Ingredients
Dressing
- 2 tbsp olive oil
- 1.5 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsps fresh parsley diced (or dried- adjust/decrease amount)
- 1 tbsp freshly diced oregano or dried- adjust/decrease amount if using dried
- salt and pepper as desired
Chickpea Salad
- 1 cup Canned cooked chickpeas rinsed and drained
- 1/2 cup (about one small) cucumber, diced
- 1/4 cup grape tomatoes diced
- 1 avocado diced
- Optional other toppings such as olives cooked quinoa, diced onions, etc.
Instructions
- Make the Dressing: In a small bowl or 1 cup measuring cup, add all the dressing ingredients and whisk well. Set aside.
- Make the Salad: In a medium size glass container or bowl, add all the Chickpea salad ingredients MINUS the avocado. Toss gently and then top with the dressing, stirring it in until all ingredients are combined and coated. Lastly you can add the avocado pieces carefully so you don’t smush them!
- Refrigerate any leftovers, or prepare this ahead of time and serve it for lunch the next day.