Chickpea Avocado Salad

Rinse and drain the chickpeas if using canned ones.

Chop the tomatoes, cucumbers, and red onion into small pieces.

Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into cubes.

Finely chop the parsley leaves.

In a large bowl, combine the chickpeas, tomatoes, cucumbers, red onion, avocado, and parsley.

In a small bowl, mix the lemon juice, olive oil, and sea salt to make the dressing.

Pour the dressing over the salad and gently toss to combine.