Chickpea Salad

thepioneerwoman.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

subheading: FOR THE SALAD:

1 (15-oz.) can chickpeas, drained and rinsed

6 oz. feta, cubed

1 English cucumber, cut into half moons

1 pt. cherry tomatoes, halved

1 orange bell pepper, diced

½ small red onion, thinly sliced

2 avocados, cubed

1 c. chopped Italian parsley

½ c. torn basil

subheading: FOR THE DRESSING:

⅓ c. olive oil

3 tbsp. red wine vinegar

2 tbsp. fresh lemon juice

1 grated garlic clove

½ tsp. kosher salt

¼ tsp. ground black pepper

¼ tsp. red pepper flakes

Directions at thepioneerwoman.com

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