Chickpea Cucumber Summer Salad


1 avocado (optional, if they’re not expensive), peeled, pitted, and chopped
Juice of 1/2 fresh lemon
2 – 15 oz cans chickpeas, drained
1/4 Cup minced red onion
2 – 3 Cups grape or cherry tomatoes, halved (or chopped regular tomatoes)
2 medium cucumbers, peeled and cut into bite-size chunks
1 – 2 colorful bell peppers, chopped
1/2 Cup fresh parsley, minced


1/4 Cup olive oil
2 Tbsp Pinot Noir Red Wine Vinegar
1/2 tsp Ground Cumin
Salt and Pepper to taste


If you are including avocado in your salad, peel, pit, and slice avocado into 1″ chunks. Cut a lemon in half, and squeeze its juice onto the avocado so that it will maintain its pretty color. Toss to coat, then set aside.

Drain and rinse the garbanzo beans and prepare the vegetables. Combine juice-covered avocado, beans, and vegetables in a large serving bowl. Mince the fresh parsley over the salad mixture, then toss to combine.

In a cruet, small lidded jelly jar, or bowl, whisk (or shake) together the dressing ingredients. Pour dressing over salad, and toss once again to coat vegetables with dressing.

Serve chilled. Salad will keep, if covered, for 4 – 5 days in the refrigerator.