A fresh and crunchy summer time salad!
Wash all vegetables and rinse chickpeas. Cube avocado and add to a large mixing bowl. Pour the juice from 1/2 a lemon over avocado and gently toss. This will add flavor and keep the avocado from browning.
Cut remaining vegetables and herbs as directed and add to the large mixing bowl with the avocado.
In a small bowl, mix together olive oil, red wine vinegar, cumin, salt and pepper.
Pour dressing over the salad in the large mixing bowl and gently toss. Cover with saran wrap and let chill in the fridge for one hour.
Serve as a side or add grilled chicken for a meal. Enjoy!