Rhonda’s Chickpea Salad

Ingredients:

• 1 avocado, cut into cubes
• 1/2 fresh lemon, juiced
• 1 can chickpeas (19 oz.), drained
• 1/4 cup red onion, sliced
• 2 cups cherry tomatoes, sliced
• 2 cups cucumber, peeled and sliced
• 1/2 cup fresh cilantro, chopped
• 3/4 cup celery, chopped

For the dressing:

• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1/2 tsp. cumin
• salt and pepper to taste

Directions:

1. Add ingredients and gently toss to combine.
2. Refrigerate at least one hour before serving.