Submitted by: Isabel De Los Rios
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 8
Great salad to bring to a picnic!
15 oz. cooked chickpeas
1 pt. grape tomatoes
1/2 c. corn on the cob, fresh, organic
1 cucumber
1 lemon
2 avocado
2 tbsp. extra virgin olive oil
2 tsp. sea salt
2 tsp. black pepper
2 spg. cilantro, bunch, fresh, organic
Rinse chickpeas and place in large bowl with corn kernels. Cut grape tomatoes and cucumbers and add to bowl with chickpeas and corn. Add olive oil, sea salt and pepper. Mix veggies so that everything is covered evenly. Cover and let sit in refrigerator for thirty minutes. Add avocado and cilantro to your liking and top with lemon or lime juice. You can also add black beans and/or onions to this salad to make it even more colorful and flavorful.
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