Avocado Chickpea Cucumber Salad

Avocado Chickpea Cucumber Salad Ingredients: 2 1/2 c. Persian Cucumbers, diced 1 c. Grape Tomatoes, sliced 1/4 c. Red Onion, sliced 15 oz. Chickpeas, canned, rinsed & drained 1/2 c. Kalamata Olives, pitted 1 Tsp. Salt Dressing: 1 Avocado, pitted 1/4 c. Olive Oil 1/4 c Red Wine Vinegar 1 Lemon, juiced 1 Garlic Clove 1/4 c. Cilantro Salt, to taste Pepper, to taste Instructions: In a bowl, add chopped cucumbers and salt. Mix, and allow the liquids to be drawn out from the cucumbers for 30 minutes to 1 hour. In a blender, combine avocado, olive oil, red wine vinegar, lemon juice, garlic, cilantro, salt, and pepper. Blend on high until smooth. Rinse cucumber in cold water to remove excess salt. Strain and dry cucumbers. Add cucumber, tomatoes, red onions, chicken peas, kalamta olives and dressing to a bowl. Toss and coat beans and vegetables. Serve immediately. Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, add chopped cucumbers and salt. Mix, and allow the liquids to be drawn out from the cucumbers for 30 minutes to 1 hour.

Step 2

In a blender, combine avocado, olive oil, red wine vinegar, lemon juice, garlic, cilantro, salt, and pepper. Blend on high until smooth.

Step 3

Rinse cucumber in cold water to remove excess salt. Strain and dry cucumbers. Add cucumber, tomatoes, red onions, chicken peas, kalamta olives and dressing to a bowl.

Step 4

Toss and coat beans and vegetables.

Step 5

Serve immediately. Enjoy!