Chickpea Salad

Ingredients

• Chickpeas

  Garbanzos, Canned - Great Value

  30 oz or 851g

• Bell Pepper Green

  1 med raw - Whole Foods Market

  1 medium raw or 119g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  24 tablespoon or 96g

• Red onion

  Melissa's

  ½ cup chopped or 80g

• Celery

  1 med. stalk raw - Whole Foods Market

  3 medium stalk, raw or 165g

• Avocado

  4 Pack - Tesco

  1 avocado or 100g

• Grape tomatoes

  1 cup chopped raw or 150g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Juice, Lemon

  Lemon, Wegmans

  9 tsp or 45g

• Kosher Salt

  Kosher, David's

  ½ tsp or 3g

• Spices Ground Black Pepper

  Compliments

  ½ tsp or 2g

Directions

1. In a large bowl, add all of the ingredients except the lemon juice, olive oil, and salt and pepper. Gently toss to mix.
2. Add lemon juice to a small bowl. Pour in a very thin, steady stream of olive oil while whisking the entire time to emulsify the dressing. Pour over salad and gently toss to distribute the dressing.
3. Season to taste with the kosher salt and freshly ground black pepper.
4. Serve immediately or chill up to 4 days.