Chickpea Salad

Chickpea Salad 1 avocado 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 Dressing 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.