Summer Chickpea Salad

  in Gluten-Free, Recipes, Salads, Vegan

1 15 oz.can chickpeas, drained
1 medium cucumber, diced
1 1/2 cups cherry tomatoes, cut in half
1 ripe avocado, diced
1/3 cup red onion, chopped
1/3 cup chopped fresh herbs: parsley, chives, dill, basil, etc.
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
salt and pepper to taste

Toss all ingredients together in a bowl. Taste and adjust the lemon juice, salt, and pepper to your liking. Serve immediately. This salad can sit for about an hour at room temperature before serving.