1/2 fresh lemon
1 can chickpeas drained (19 oz)
1/4 cup sliced red onion
2 cups grape tomatoes sliced
2 cups diced cucumber
1/2 cup fresh parsley
3/4 cup diced green bell pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon cumin
salt & pepper
Cut avocado into cubes and place in bowl. Squeeze the juice from 1/2 lemon over the avocado and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.