Ingredients x 4
1 x 14 oz cans chickpeas, drained & rinsed 2 x small cucumbers slightly peeled cut into bite size pieces 500 g of organically grown cherry tomatoes, halved 1 medium ripe Haas avocado, diced 50 g red onion, thinly sliced 1 small bunch of cilantro, finely chopped 1 Freshly squeezed lime 50 ml virgin olive oil 20 g Maldon/Kosher salt Ground black pepper
In a large bowl, add all ingredients and gently stir to combine. Serve cold. Store: Refrigerate in an airtight glass container for up to 24 hours.
Make Ahead: You can make this salad up to 1 day ahead, if you add oil, salt and pepper immediately before serving.
Just make sure to pour lemon/lime juice on avocados or dice avocados before serving.