Avocado and Chickpea Salad

Ingredients:

• 1 ripe avocado
• 1 can (400 g) chickpeas, drained and rinsed
• 1 small red onion
• 1 red bell pepper
• 1 cucumber
• 10 cherry tomatoes
• A handful of fresh parsley or cilantro (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (or lime juice)
• Salt and pepper to taste
• A pinch of ground cumin or paprika (optional, for extra flavor)

Instructions:

1. Prepare the Ingredients:

   • Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into bite-sized pieces.
   • If using canned chickpeas, drain and rinse them under cold water.
   • Finely chop the red onion.
   • Dice the red bell pepper.
   • Cut the cucumber into small cubes.
   • Halve the cherry tomatoes.

2. Assemble the Salad:

   • In a large bowl, combine the diced avocado, chickpeas, red onion, red bell pepper, cucumber, and cherry tomatoes.
   • If using, chop the fresh parsley or cilantro and add it to the bowl.

3. Dress the Salad:

   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper.
   • If desired, add a pinch of ground cumin or paprika for extra flavor.

4. Combine and Serve:

   • Pour the dressing over the salad and toss gently to combine all the ingredients without mashing the avocado.
   • Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.