Mediterranean Chickpea and Avocado Salad

• C2 can chickpeas · drained and rinsed
• EC1 English cucumber · diced
• CT1 pint cherry tomatoes · halved
• RB1 red bell pepper · seeded and chopped
• RO1/2 red onion · finely chopped
• KO1/2 cup Kalamata olives · pitted and halved
• FP1/2 cup fresh parsley · finely chopped
• A1 avocado · diced
• FL1/4 cup fresh lemon juice
• OO2 tbsp olive oil
• PM2 tsp pure maple syrup
• RC1/4 tsp red chili flakes
• S1/4 tsp salt
• FGfreshly ground black pepper

Préparation

1. 1

   Combine the chickpeas, cucumber, tomatoes, red bell pepper, red onion, olives, parsley, and avocado in a large salad bowl.

2. 2

   Whisk the lemon juice, olive oil, maple syrup, red chili flakes, salt, and black pepper together in a small jar or bowl until emulsified.

3. 3

   Drizzle the dressing over the vegetables, toss to coat, and adjust seasoning to taste before refrigerating until service.